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peppers in a skillet

Can-Am Recipes

Asparagus Appetizer

Asparagus Appetizer

Asparagus Appetizer

Prep Time: 15 minutes, Bake Time: Broil on low until golden

Ingredients:

10 asparagus spears cooked

10 pieces of thin sandwich bread

Cheese Whiz

Margarine or Butter

Instructions:

Take the thin sandwich bread and cut all the crust off.

With a rolling pin roll each piece of bread out to make them flat.

Next spread the cheese whiz onto each piece of bread only on one side.

Place a piece of asparagus on the edge of the bread and roll them up.

Once rolled up spread margarine or butter on the outside.

Place seam side down on a parchment lined cookie tray and put it into the oven on broil (low) until they are golden.

Once golden cut each piece in half or leave as is.

Enjoy!

Asparagus Caramelized Onion Pizza

Asparagus Caramelized Onion Pizza

Asparagus Caramelized Onion Pizza

Prep Time: 1 hr 50 min, Bake Time: 525°F for 12-15 Minutes or until golden

Ingredients:

PIZZA DOUGH

Prep Time: 20 Minutes, Rising Time: 1 hr 10 min, Yield: 2 (14-inch) crusts

3 ½ to 4 cups bread flour (set aside extra for rolling)

1 tsp sugar

1 envelope instant dry yeast (2 ¼ tsp loose yeast is equivalent to a pkg of yeast)

2 tsp kosher salt

1 ½ cups of water (110°F)

2 tbsp olive oil

2 tsp olive oil (set aside for greasing the inside of bowl)

WHITE CHEESE SAUCE

Prep Time: 5 Minutes, Yield: Makes about 1 cup

2 tbsp butter or margarine

2 tbsp flour

1 ¼ cups milk, hot

½ cup Asiago cheese

Salt

Ground Pepper

PIZZA TOPPINGS & ASSEMBLY

Prep Time: 15 Minutes

12 asparagus spears

1 tbsp olive oil

1 tsp minced garlic

½ sweet onion thinly sliced

½ cup Asiago and Parmesan cheese

Salt

Ground Pepper

Sugar (Pinch)

Instructions:

PIZZA DOUGH

1. Place the bread flour, sugar, yeast and kosher salt into a large bowl and combine using a stand or hand mixer. While it is mixing add the water and 2 tbsp of olive oil, beat until the dough forms into a ball. If the dough is sticky add 1 tbsp of flour at a time until it looks like a solid ball. If the dough is too dry add 1 tbsp of water at a time. Next place the dough onto a floured surface and gently knead into a firm, smooth ball.

2. Next take the remaining 2 tsp of olive oil that was set aside and grease the inside of a large bowl. Now place the dough in the bowl, and cover with plastic wrap. Place the bowl in a warm area so it will double in size. (1hr)

WHITE CHEESE SAUCE

1. Warm the 1 ¼ cup milk in a sauce pan on low heat until it is hot. Be careful not to scorch it. Next melt the butter or margarine in another sauce pan.

2. Stir in the flour and cook for 2 minutes stirring constantly, until it looks like paste and bubbles a bit. Do NOT burn it.

3. Add the hot milk, continue to stir as the sauce thickens and bring it to a boil.

4. Once boiling lower the heat then add ½ cup Asiago cheese, salt and ground pepper to taste. Continue stirring for 3 minutes then remove from heat and cover it with wax paper so no skin will form on top of sauce. Set aside to cool for later use.

PIZZA TOPPINGS & ASSEMBLY

1. Wash and slice asparagus on the bias approximately ¼” thick

2. Sauté the asparagus in 1 tbsp of olive oil, 1 tsp of minced garlic, salt and ground pepper until just tender. Set it aside.

3. Next caramelize the sweet onion over low heat with a sprinkle of sugar until golden.

4. Now you can roll out one your pizza dough's and place it on a pizza pan, and assemble it with the white cheese sauce, then all the above toppings ending with your cheese.

5. Place into oven for 12-15 min to bake. Take out, let it sit for a few minutes, cut it and enjoy!

Asparagus & Ham Quiche

Asparagus & Ham Quiche

Asparagus & Ham Quiche

Prep 30 minutes, Cooking 45 minutes, 6 Servings

Ingredients:

Filling:

4 Eggs, lightly beaten

1 ½ cups light cream or milk

¼ cup green onions or chives, sliced

¼ tsp. each salt & pepper

Pinch cayenne pepper

1 cup shredded Gruyére or Emmental cheese

2/3 cup diced (1cm) ham

Crust:

¾ cup all-purpose flour

6 tbsp. cold butter, cut into small pieces

5 tsp. cold water

Instructions:

Whisk eggs, cream or milk, salt & pepper and cayenne together. Add chives, cheese and ham. Stir to combine. Set aside.

Place flour in a large bowl. Sprinkle in chopped butter; rub butter into flour until it resembles oatmeal. Stir in cheese. Sprinkle water over flour mixture, one teaspoon at a time, stirring lightly with a fork until dough forms a ball and cleanly leaves the sides of the bowl. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 200⁰C (400⁰F).

Line a 20cm (8”) springform pan with tinfoil.

Roll out dough to a 33cm (13”) circle and press pastry into bottom and up sides of pan. Prick bottom of pastry with a fork.

Bake crust for 10 minutes before filling with quiche custard.

Reduce oven to 180⁰C (350⁰F).

Fill crust with custard filling and bake for 40 to 45 minutes or until knife inserted near centre comes out clean.

Let stand for 10 minutes before serving.

Trout and Asparagus en Croute

Trout and Asparagus en Croute

Trout and Asparagus en Croute

Prep 30 minutes, Cooking 25 minutes, 6 Servings

Ingredients:

250 g Goat Cheese, room temperature

1/3 cup Cream cheese, spreadable

2 Rainbow Trout fillets, skinless, chopped

1/3 cup Shallots, finely chopped

1 Garlic clove, chopped

1/3 cup Chives, finely chopped fresh

1 tbsp. Tarragon, fresh, finely chopped

Salt and pepper to taste

18 Asparagus spears, thin

1 pkg (397 g) frozen puff pastry (blocks), thawed

1 Egg, lightly beaten

2 tsp. water

Instructions:

In medium bowl, blend goat cheese and cream cheese until smooth. Stir in trout, shallots, garlic, chives and tarragon. Season with salt and pepper to taste.

Trim ends off asparagus to make each spear about 6-inches (15 cm) long. In large skillet, blanch in boiling water for 1 to 2 minutes; drain and plunge into cold water. Dry with paper towel.

Roll out one block of puff pastry on lightly floured surface to 6- x 15-inches (15 x 39 cm). Cut into three 6- x 5-inch (15 x 13 cm) pieces.

Place 1/6 of trout filling on one side of pastry, along shorter side. Place 3 asparagus spears on top; fold pastry over to enclose and press to seal. Repeat with remaining pastry and ingredients. Place on large parchment paper-lined baking sheet. Cut 3 vent slits through top of each pastry. Refrigerate 15 minutes.

In small bowl whisk egg with water; brush pastry tops. Bake in 400°F (200°C) oven for 25 minutes, or until golden brown.

Hot Bruschetta Bread

Hot Bruschetta Bread

Hot Bruschetta Bread

Prep 5 Min, Cooking 5 Min

Ingredients:

1 French Baguette

2 Tbsp. Butter, softened

2 Cloves garlic, minced

1 Tomato, diced

1 Shallot, diced

2 Jalapeno Peppers, cored & diced

1 Tsp. Olive Oil

Salt & Pepper to taste

Instructions:

Stir together tomato, onion, peppers and olive oil in small bowl. Add salt & pepper to taste. Set aside.

In a separate bowl, mix together butter and garlic.

Cut baguette lengthwise and spread both halves with butter mixture. Place on baking sheet.

Place bread under broiler and toast until just beginning to brown. Remove from oven.

Spread tomato mixture over both halves of bread and return to broiler. Broil until warmed.

Season with more salt & pepper if desired.

**You can up the ante with cheese! Just shred ½ cup of your favourite cheese and add to tomato mixture before the final broiling.

Enjoy!

Mango Salsa

Mango Salsa

Mango Salsa

Prep 15 Min, 4 Servings

Ingredients:

3 Mangoes, ripe and diced

½ Cup Red Onion, chopped

1 Red Bell pepper, cored and chopped

1 Jalapeno pepper, cored and minced

¼ Cup Cilantro, chopped

¼ Cup Lime Juice

¼ Tsp. Salt

Instructions:

In a bowl, combine first 5 ingredients.

Drizzle with Lime Juice and mix well.

Season to taste with salt.

Allow to sit at least 10 minutes before serving.

Serve with tortilla chips or as a side salad.

Mediterranean Spaghetti Squash

Mediterranean Spaghetti Squash

Mediterranean Spaghetti Squash

Prep 15 Min, Cooking 30 Min, 4 Servings

Ingredients:

1 Spaghetti squash, cut lengthwise

2 Tbsp. Olive oil

2 Cloves garlic, minced

½ Cup Onion, diced

½ Red bell pepper, chopped

1 Tomato, diced

½ Cup Black olives, sliced

½ Cup Feta cheese, crumbled

Salt & Pepper to taste

Instructions:

Place squash cut side down on a rimmed baking sheet and place in preheated oven. Bake for 30 minutes or until skin can be easily pierced by a fork. Allow to cool slightly. Shred flesh with a fork into a large bowl.

While squash is baking, heat olive oil in a wide skillet.

Add onion, pepper and garlic and sauté until translucent.

Add tomato, olives and feta and stir until tomato is warmed.

Add squash flesh and stir to combine.

Season with salt & pepper.

Enjoy!

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Prep 15 Min, Cooking 25-30 Min, 4 Servings

Ingredients:

4 Bell Peppers, any color, tops, seeds & veins removed

2 Cups Quinoa, cooked and cooled

1 can Black Beans, drained and rinsed

1 Cup Corn, frozen or canned

2 ½ Cups Salsa, medium to hot (your choice)

2 Tsp. Cumin

1 Tsp. Chili powder

½ Tsp. Paprika

½ Tsp. Garlic Salt

¼ Tsp. Salt

Topping:

1 Avocado

¼ Tsp. Salt

½ Tsp. Hot Sauce of choice

Juice of 1 Lime

½ Cup Cilantro, finely chopped

Instructions:

In a large bowl, mix stuffing ingredients together.

Fill each pepper with quinoa mixture and stand up in a rimmed baking dish.

Place in a pre-heated 350⁰ oven for 25-30 minutes or until filling is heated through.

While Peppers are baking prepare the topping.

Remove flesh from Avocado and mash well in a bowl.

Add Lime juice, Hot Sauce and salt to taste.

Once peppers are removed from oven, add a dollop of topping and Cilantro to each.

Squash Roll

Squash Roll

Squash Roll

Prep 30 Min, Cook 15 Min 375⁰F

Ingredients:

Batter:

3 Eggs

1 Cup Sugar

2/3 Cup Squash, cooked & mashed

¾ Cup Flour

1 Tsp. Baking soda

½ Tsp. Cinnamon

1 Cup Walnuts or Pecans, chopped

Filling:

1 Pkg Cream cheese, softened

2 Tbsp. Butter, softened

1 Cup Icing sugar plus more for sprinkling

¾ Tsp. Vanilla

Instructions:

Peel & cube squash. In a large pot, cover with 2 inches of water and cook on med-high heat until tender (15-20 minutes). Drain and set aside to cool. When cool, mash until smooth.

In a large mixing bowl, beat eggs and sugar till frothy. Add cooled squash and mix well.

In a separate bowl combine dry ingredients. Add the flour mixture to the squash and stir well.

Line a cookie sheet with greased and floured waxed paper so that paper overhangs cookie sheet by 1 inch. Spread batter over paper and sprinkle with nuts.

Bake in a preheated oven for 10-12 minutes or until cake springs back at touch. Let cool for 10 minutes.

Sprinkle a clean, lint free towel generously with icing sugar. Transfer cake to towel and sprinkle with more icing sugar. Roll cake and towel together beginning at the short edge. Leave to cool completely.

Filling:

Combine until smooth, cream cheese, butter, icing sugar and vanilla.

Unroll cake and spread with filling. Reroll cake (without towel), lay it on its seam and refrigerate for at least 1 hour.

Slice into discs to serve

Can-Am's No Cook Sweet Refrigerator Pickles

Can-Am's No Cook Sweet Refrigerator Pickles

Can-Am's No Cook Sweet Refrigerator Pickles

Prep Time 20 minutes, Servings 6 Jars (500ml)

Ingredients:

8 cups medium-sliced cucumbers (about 4 large)

1 medium yellow onion (sliced in 1/2 rings)

6 cloves of garlic

8 cups white vinegar

16 cups sugar

1 cup salt

8 tablespoons celery seed

Instructions:

Combine the cucumber slices, the onion slices and 1 clove of garlic (cut in half) into a 500ml jar. Pack them tightly.

In a bowl, mix the vinegar, salt, sugar and celery seed until the sugar dissolves.

Let the vinegar mixture stand about a half hour.

Pour this mixture over the pickles and onion slices.

Tightly cover the jars and refrigerate. Turn the jars over periodically (once or twice a day) to mix the ingredients, and let them age for 3 days or a week to enhance flavor.

Recipe Notes

Note 1: The longer you keep these pickles, the better they get!

Note 2: You can re-use the juice to make another batch (or sometimes 2) of pickles so don't throw the brine out.

Note 3: If you heat the vinegar (stirring constantly), sugar and salt mixture on top of the stove for about 5 minutes, the sugar will dissolve quicker and more thoroughly. Be sure to let it cool before pouring it over the cucumbers.

Note 4: Your cucumbers will reduce in size after about a day. Add another sliced cucumber to the jar to fill it up if desired.

Can-Am's Quick No Cook Refrigerator Dill Pickles

Can-Am's Quick No Cook Refrigerator Dill Pickles

Can-Am's Quick No Cook Refrigerator Dill Pickles

Prep Time: 24 hours 10 minutes Servings 8 Jars (500ml)

Ingredients:

4 pounds small cucumbers

8 cloves garlic

4 tablespoons sugar

4 tablespoons pickling spice

6 tablespoons kosher salt

2 2/3 cups white vinegar

4 cups water

Fresh dill

Instructions:

Wash mason jars and lids in hot soapy water, rinse, and let air dry.

Cut the cucumbers in half, lengthwise. Cut 8 cloves garlic in half.

In a bowl, combine 4 tablespoons of pickling spice, 4 tablespoons sugar, 6 tablespoons kosher salt and 2 2/3 cups white vinegar. Mix vigorously until the sugar and salt dissolve. Add 4 cups water to the mixture.

In the clean mason jars, tightly pack the cucumbers, garlic, & fresh dill

Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.

Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

Can-Am's Pumpkin Cheesecake

Can-Am's Pumpkin Cheesecake

Can-Am's Pumpkin Cheesecake

Prep Time: 10 Minutes, Bake Time: 325°F for 35-40 Minutes, Additional Time: 4 hours

Ingredients:

2 (8 oz) packages cream cheese room temperature

1/2 cup granulated sugar

2 large eggs

1/2 cup pumpkin puree (store bought or homemade)

1 teaspoon all spice

1 (9 inch) graham cracker crust (store bought or homemade)

Whip cream, optional

Instructions:

Preheat oven to 325°F

In a medium bowl, combine cream cheese, and granulated sugar. Beat until well combined. Mix in eggs one at a time, until smooth.

Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust and set aside.

Add the pumpkin puree and all spice to the remaining cheesecake batter and whisk gently until mixed well. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set.

Allow it to cool for 1 hour, then refrigerate for a minimum of 3 hours or overnight.

Serve with whipped cream, if desired.

Pumpkin Puree, Plain or Pie Filling

Pumpkin Puree, Plain or Pie Filling

Pumpkin Puree, Plain or Pie Filling

Prep Time: 5 Minutes, Cook Time: 350°F for 30-45 Minutes

Ingredients:

Pie Pumpkin

Instructions:

Cut the pie pumpkin in half and scoop out the seeds.

Place on a parchment lined cookie sheet cut side down. Bake at 350°F for 30-45 minutes. Insert a fork into the pumpkin to see if it is cooked, if not cook for a few more minutes until done.

If using this puree as a pie filling add the ingredients below.

2 cups pumpkin puree

1 can evaporated milk

2 eggs, beaten

3/4 cup packed brown sugar

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt

Mix in a large bowl and bake at 400°F for approx. 40 minutes

Butternut Squash Soup with Coconut Milk

Butternut Squash Soup with Coconut Milk

Butternut Squash Soup with Coconut Milk

Prep 15 Min, Cooking 30 Min, 4 Servings

Ingredients:

6 Cups Butternut squash, peeled and cubed

1 Tbsp. Coconut or Olive oil

2 Cloves Garlic, minced

2 Shallots, thinly diced

1 Tbsp. Curry powder

¼ Tsp. Ground Cinnamon

1 14-ounce can Coconut Milk

2 Cups Vegetable or Chicken broth

2-3 Tbsp. Maple Syrup

1-2 Tsp. Chili Garlic Paste

1 Tsp. Fish Sauce

Salt & Pepper to taste

Instructions:

In a large pot over medium heat, add oil, shallots and garlic. Sauté for 2 minutes, stirring frequently.

Add squash, a pinch of each salt & pepper, curry powder and cinnamon. Stir to coat and cook for approximately 5 minutes, stirring frequently.

Add coconut milk, broth, maple syrup, chili paste and fish sauce.

Bring to a boil over medium heat and then reduce to low, cover and simmer for 15 to 20 minutes or until squash is tender.

Remove from heat and blend till smooth with an immersion blender or transfer to a stand blender.

Season to taste with salt, pepper, more chili paste or maple syrup.

Enjoy!

Asparagus Appetizer

Asparagus Appetizer

Asparagus Appetizer

Prep Time: 15 minutes, Bake Time: Broil on low until golden

Ingredients:

10 asparagus spears cooked

10 pieces of thin sandwich bread

Cheese Whiz

Margarine or Butter

Instructions:

Take the thin sandwich bread and cut all the crust off.

With a rolling pin roll each piece of bread out to make them flat.

Next spread the cheese whiz onto each piece of bread only on one side.

Place a piece of asparagus on the edge of the bread and roll them up.

Once rolled up spread margarine or butter on the outside.

Place seam side down on a parchment lined cookie tray and put it into the oven on broil (low) until they are golden.

Once golden cut each piece in half or leave as is.

Enjoy!

Asparagus Caramelized Onion Pizza

Asparagus Caramelized Onion Pizza

Asparagus Caramelized Onion Pizza

Prep Time: 1 hr 50 min, Bake Time: 525°F for 12-15 Minutes or until golden

Ingredients:

PIZZA DOUGH

Prep Time: 20 Minutes, Rising Time: 1 hr 10 min, Yield: 2 (14-inch) crusts

3 ½ to 4 cups bread flour (set aside extra for rolling)

1 tsp sugar

1 envelope instant dry yeast (2 ¼ tsp loose yeast is equivalent to a pkg of yeast)

2 tsp kosher salt

1 ½ cups of water (110°F)

2 tbsp olive oil

2 tsp olive oil (set aside for greasing the inside of bowl)

WHITE CHEESE SAUCE

Prep Time: 5 Minutes, Yield: Makes about 1 cup

2 tbsp butter or margarine

2 tbsp flour

1 ¼ cups milk, hot

½ cup Asiago cheese

Salt

Ground Pepper

PIZZA TOPPINGS & ASSEMBLY

Prep Time: 15 Minutes

12 asparagus spears

1 tbsp olive oil

1 tsp minced garlic

½ sweet onion thinly sliced

½ cup Asiago and Parmesan cheese

Salt

Ground Pepper

Sugar (Pinch)

Instructions:

PIZZA DOUGH

1. Place the bread flour, sugar, yeast and kosher salt into a large bowl and combine using a stand or hand mixer. While it is mixing add the water and 2 tbsp of olive oil, beat until the dough forms into a ball. If the dough is sticky add 1 tbsp of flour at a time until it looks like a solid ball. If the dough is too dry add 1 tbsp of water at a time. Next place the dough onto a floured surface and gently knead into a firm, smooth ball.

2. Next take the remaining 2 tsp of olive oil that was set aside and grease the inside of a large bowl. Now place the dough in the bowl, and cover with plastic wrap. Place the bowl in a warm area so it will double in size. (1hr)

WHITE CHEESE SAUCE

1. Warm the 1 ¼ cup milk in a sauce pan on low heat until it is hot. Be careful not to scorch it. Next melt the butter or margarine in another sauce pan.

2. Stir in the flour and cook for 2 minutes stirring constantly, until it looks like paste and bubbles a bit. Do NOT burn it.

3. Add the hot milk, continue to stir as the sauce thickens and bring it to a boil.

4. Once boiling lower the heat then add ½ cup Asiago cheese, salt and ground pepper to taste. Continue stirring for 3 minutes then remove from heat and cover it with wax paper so no skin will form on top of sauce. Set aside to cool for later use.

PIZZA TOPPINGS & ASSEMBLY

1. Wash and slice asparagus on the bias approximately ¼” thick

2. Sauté the asparagus in 1 tbsp of olive oil, 1 tsp of minced garlic, salt and ground pepper until just tender. Set it aside.

3. Next caramelize the sweet onion over low heat with a sprinkle of sugar until golden.

4. Now you can roll out one your pizza dough's and place it on a pizza pan, and assemble it with the white cheese sauce, then all the above toppings ending with your cheese.

5. Place into oven for 12-15 min to bake. Take out, let it sit for a few minutes, cut it and enjoy!

Asparagus & Ham Quiche

Asparagus & Ham Quiche

Asparagus & Ham Quiche

Prep 30 minutes, Cooking 45 minutes, 6 Servings

Ingredients:

Filling:

4 Eggs, lightly beaten

1 ½ cups light cream or milk

¼ cup green onions or chives, sliced

¼ tsp. each salt & pepper

Pinch cayenne pepper

1 cup shredded Gruyére or Emmental cheese

2/3 cup diced (1cm) ham

Crust:

¾ cup all-purpose flour

6 tbsp. cold butter, cut into small pieces

5 tsp. cold water

Instructions:

Whisk eggs, cream or milk, salt & pepper and cayenne together. Add chives, cheese and ham. Stir to combine. Set aside.

Place flour in a large bowl. Sprinkle in chopped butter; rub butter into flour until it resembles oatmeal. Stir in cheese. Sprinkle water over flour mixture, one teaspoon at a time, stirring lightly with a fork until dough forms a ball and cleanly leaves the sides of the bowl. Wrap dough in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 200⁰C (400⁰F).

Line a 20cm (8”) springform pan with tinfoil.

Roll out dough to a 33cm (13”) circle and press pastry into bottom and up sides of pan. Prick bottom of pastry with a fork.

Bake crust for 10 minutes before filling with quiche custard.

Reduce oven to 180⁰C (350⁰F).

Fill crust with custard filling and bake for 40 to 45 minutes or until knife inserted near centre comes out clean.

Let stand for 10 minutes before serving.

Trout and Asparagus en Croute

Trout and Asparagus en Croute

Trout and Asparagus en Croute

Prep 30 minutes, Cooking 25 minutes, 6 Servings

Ingredients:

250 g Goat Cheese, room temperature

1/3 cup Cream cheese, spreadable

2 Rainbow Trout fillets, skinless, chopped

1/3 cup Shallots, finely chopped

1 Garlic clove, chopped

1/3 cup Chives, finely chopped fresh

1 tbsp. Tarragon, fresh, finely chopped

Salt and pepper to taste

18 Asparagus spears, thin

1 pkg (397 g) frozen puff pastry (blocks), thawed

1 Egg, lightly beaten

2 tsp. water

Instructions:

In medium bowl, blend goat cheese and cream cheese until smooth. Stir in trout, shallots, garlic, chives and tarragon. Season with salt and pepper to taste.

Trim ends off asparagus to make each spear about 6-inches (15 cm) long. In large skillet, blanch in boiling water for 1 to 2 minutes; drain and plunge into cold water. Dry with paper towel.

Roll out one block of puff pastry on lightly floured surface to 6- x 15-inches (15 x 39 cm). Cut into three 6- x 5-inch (15 x 13 cm) pieces.

Place 1/6 of trout filling on one side of pastry, along shorter side. Place 3 asparagus spears on top; fold pastry over to enclose and press to seal. Repeat with remaining pastry and ingredients. Place on large parchment paper-lined baking sheet. Cut 3 vent slits through top of each pastry. Refrigerate 15 minutes.

In small bowl whisk egg with water; brush pastry tops. Bake in 400°F (200°C) oven for 25 minutes, or until golden brown.

Hot Bruschetta Bread

Hot Bruschetta Bread

Hot Bruschetta Bread

Prep 5 Min, Cooking 5 Min

Ingredients:

1 French Baguette

2 Tbsp. Butter, softened

2 Cloves garlic, minced

1 Tomato, diced

1 Shallot, diced

2 Jalapeno Peppers, cored & diced

1 Tsp. Olive Oil

Salt & Pepper to taste

Instructions:

Stir together tomato, onion, peppers and olive oil in small bowl. Add salt & pepper to taste. Set aside.

In a separate bowl, mix together butter and garlic.

Cut baguette lengthwise and spread both halves with butter mixture. Place on baking sheet.

Place bread under broiler and toast until just beginning to brown. Remove from oven.

Spread tomato mixture over both halves of bread and return to broiler. Broil until warmed.

Season with more salt & pepper if desired.

**You can up the ante with cheese! Just shred ½ cup of your favourite cheese and add to tomato mixture before the final broiling.

Enjoy!

Mango Salsa

Mango Salsa

Mango Salsa

Prep 15 Min, 4 Servings

Ingredients:

3 Mangoes, ripe and diced

½ Cup Red Onion, chopped

1 Red Bell pepper, cored and chopped

1 Jalapeno pepper, cored and minced

¼ Cup Cilantro, chopped

¼ Cup Lime Juice

¼ Tsp. Salt

Instructions:

In a bowl, combine first 5 ingredients.

Drizzle with Lime Juice and mix well.

Season to taste with salt.

Allow to sit at least 10 minutes before serving.

Serve with tortilla chips or as a side salad.

Mediterranean Spaghetti Squash

Mediterranean Spaghetti Squash

Mediterranean Spaghetti Squash

Prep 15 Min, Cooking 30 Min, 4 Servings

Ingredients:

1 Spaghetti squash, cut lengthwise

2 Tbsp. Olive oil

2 Cloves garlic, minced

½ Cup Onion, diced

½ Red bell pepper, chopped

1 Tomato, diced

½ Cup Black olives, sliced

½ Cup Feta cheese, crumbled

Salt & Pepper to taste

Instructions:

Place squash cut side down on a rimmed baking sheet and place in preheated oven. Bake for 30 minutes or until skin can be easily pierced by a fork. Allow to cool slightly. Shred flesh with a fork into a large bowl.

While squash is baking, heat olive oil in a wide skillet.

Add onion, pepper and garlic and sauté until translucent.

Add tomato, olives and feta and stir until tomato is warmed.

Add squash flesh and stir to combine.

Season with salt & pepper.

Enjoy!

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Mexican Stuffed Peppers

Prep 15 Min, Cooking 25-30 Min, 4 Servings

Ingredients:

4 Bell Peppers, any color, tops, seeds & veins removed

2 Cups Quinoa, cooked and cooled

1 can Black Beans, drained and rinsed

1 Cup Corn, frozen or canned

2 ½ Cups Salsa, medium to hot (your choice)

2 Tsp. Cumin

1 Tsp. Chili powder

½ Tsp. Paprika

½ Tsp. Garlic Salt

¼ Tsp. Salt

Topping:

1 Avocado

¼ Tsp. Salt

½ Tsp. Hot Sauce of choice

Juice of 1 Lime

½ Cup Cilantro, finely chopped

Instructions:

In a large bowl, mix stuffing ingredients together.

Fill each pepper with quinoa mixture and stand up in a rimmed baking dish.

Place in a pre-heated 350⁰ oven for 25-30 minutes or until filling is heated through.

While Peppers are baking prepare the topping.

Remove flesh from Avocado and mash well in a bowl.

Add Lime juice, Hot Sauce and salt to taste.

Once peppers are removed from oven, add a dollop of topping and Cilantro to each.

Squash Roll

Squash Roll

Squash Roll

Prep 30 Min, Cook 15 Min 375⁰F

Ingredients:

Batter:

3 Eggs

1 Cup Sugar

2/3 Cup Squash, cooked & mashed

¾ Cup Flour

1 Tsp. Baking soda

½ Tsp. Cinnamon

1 Cup Walnuts or Pecans, chopped

Filling:

1 Pkg Cream cheese, softened

2 Tbsp. Butter, softened

1 Cup Icing sugar plus more for sprinkling

¾ Tsp. Vanilla

Instructions:

Peel & cube squash. In a large pot, cover with 2 inches of water and cook on med-high heat until tender (15-20 minutes). Drain and set aside to cool. When cool, mash until smooth.

In a large mixing bowl, beat eggs and sugar till frothy. Add cooled squash and mix well.

In a separate bowl combine dry ingredients. Add the flour mixture to the squash and stir well.

Line a cookie sheet with greased and floured waxed paper so that paper overhangs cookie sheet by 1 inch. Spread batter over paper and sprinkle with nuts.

Bake in a preheated oven for 10-12 minutes or until cake springs back at touch. Let cool for 10 minutes.

Sprinkle a clean, lint free towel generously with icing sugar. Transfer cake to towel and sprinkle with more icing sugar. Roll cake and towel together beginning at the short edge. Leave to cool completely.

Filling:

Combine until smooth, cream cheese, butter, icing sugar and vanilla.

Unroll cake and spread with filling. Reroll cake (without towel), lay it on its seam and refrigerate for at least 1 hour.

Slice into discs to serve

Can-Am's No Cook Sweet Refrigerator Pickles

Can-Am's No Cook Sweet Refrigerator Pickles

Can-Am's No Cook Sweet Refrigerator Pickles

Prep Time 20 minutes, Servings 6 Jars (500ml)

Ingredients:

8 cups medium-sliced cucumbers (about 4 large)

1 medium yellow onion (sliced in 1/2 rings)

6 cloves of garlic

8 cups white vinegar

16 cups sugar

1 cup salt

8 tablespoons celery seed

Instructions:

Combine the cucumber slices, the onion slices and 1 clove of garlic (cut in half) into a 500ml jar. Pack them tightly.

In a bowl, mix the vinegar, salt, sugar and celery seed until the sugar dissolves.

Let the vinegar mixture stand about a half hour.

Pour this mixture over the pickles and onion slices.

Tightly cover the jars and refrigerate. Turn the jars over periodically (once or twice a day) to mix the ingredients, and let them age for 3 days or a week to enhance flavor.

Recipe Notes

Note 1: The longer you keep these pickles, the better they get!

Note 2: You can re-use the juice to make another batch (or sometimes 2) of pickles so don't throw the brine out.

Note 3: If you heat the vinegar (stirring constantly), sugar and salt mixture on top of the stove for about 5 minutes, the sugar will dissolve quicker and more thoroughly. Be sure to let it cool before pouring it over the cucumbers.

Note 4: Your cucumbers will reduce in size after about a day. Add another sliced cucumber to the jar to fill it up if desired.

Can-Am's Quick No Cook Refrigerator Dill Pickles

Can-Am's Quick No Cook Refrigerator Dill Pickles

Can-Am's Quick No Cook Refrigerator Dill Pickles

Prep Time: 24 hours 10 minutes Servings 8 Jars (500ml)

Ingredients:

4 pounds small cucumbers

8 cloves garlic

4 tablespoons sugar

4 tablespoons pickling spice

6 tablespoons kosher salt

2 2/3 cups white vinegar

4 cups water

Fresh dill

Instructions:

Wash mason jars and lids in hot soapy water, rinse, and let air dry.

Cut the cucumbers in half, lengthwise. Cut 8 cloves garlic in half.

In a bowl, combine 4 tablespoons of pickling spice, 4 tablespoons sugar, 6 tablespoons kosher salt and 2 2/3 cups white vinegar. Mix vigorously until the sugar and salt dissolve. Add 4 cups water to the mixture.

In the clean mason jars, tightly pack the cucumbers, garlic, & fresh dill

Pour the brine mixture over the cucumbers. Tap the jars on the counter to release any air bubbles and top off the jar with extra water if any cucumbers are exposed.

Place the lids on the jars and screw on the rings until they are tight. Leave the jars in the fridge for 24 hours before tasting. The pickles last up to one month refrigerated.

Can-Am's Pumpkin Cheesecake

Can-Am's Pumpkin Cheesecake

Can-Am's Pumpkin Cheesecake

Prep Time: 10 Minutes, Bake Time: 325°F for 35-40 Minutes, Additional Time: 4 hours

Ingredients:

2 (8 oz) packages cream cheese room temperature

1/2 cup granulated sugar

2 large eggs

1/2 cup pumpkin puree (store bought or homemade)

1 teaspoon all spice

1 (9 inch) graham cracker crust (store bought or homemade)

Whip cream, optional

Instructions:

Preheat oven to 325°F

In a medium bowl, combine cream cheese, and granulated sugar. Beat until well combined. Mix in eggs one at a time, until smooth.

Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust and set aside.

Add the pumpkin puree and all spice to the remaining cheesecake batter and whisk gently until mixed well. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set.

Allow it to cool for 1 hour, then refrigerate for a minimum of 3 hours or overnight.

Serve with whipped cream, if desired.

Pumpkin Puree, Plain or Pie Filling

Pumpkin Puree, Plain or Pie Filling

Pumpkin Puree, Plain or Pie Filling

Prep Time: 5 Minutes, Cook Time: 350°F for 30-45 Minutes

Ingredients:

Pie Pumpkin

Instructions:

Cut the pie pumpkin in half and scoop out the seeds.

Place on a parchment lined cookie sheet cut side down. Bake at 350°F for 30-45 minutes. Insert a fork into the pumpkin to see if it is cooked, if not cook for a few more minutes until done.

If using this puree as a pie filling add the ingredients below.

2 cups pumpkin puree

1 can evaporated milk

2 eggs, beaten

3/4 cup packed brown sugar

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt

Mix in a large bowl and bake at 400°F for approx. 40 minutes

Butternut Squash Soup with Coconut Milk

Butternut Squash Soup with Coconut Milk

Butternut Squash Soup with Coconut Milk

Prep 15 Min, Cooking 30 Min, 4 Servings

Ingredients:

6 Cups Butternut squash, peeled and cubed

1 Tbsp. Coconut or Olive oil

2 Cloves Garlic, minced

2 Shallots, thinly diced

1 Tbsp. Curry powder

¼ Tsp. Ground Cinnamon

1 14-ounce can Coconut Milk

2 Cups Vegetable or Chicken broth

2-3 Tbsp. Maple Syrup

1-2 Tsp. Chili Garlic Paste

1 Tsp. Fish Sauce

Salt & Pepper to taste

Instructions:

In a large pot over medium heat, add oil, shallots and garlic. Sauté for 2 minutes, stirring frequently.

Add squash, a pinch of each salt & pepper, curry powder and cinnamon. Stir to coat and cook for approximately 5 minutes, stirring frequently.

Add coconut milk, broth, maple syrup, chili paste and fish sauce.

Bring to a boil over medium heat and then reduce to low, cover and simmer for 15 to 20 minutes or until squash is tender.

Remove from heat and blend till smooth with an immersion blender or transfer to a stand blender.

Season to taste with salt, pepper, more chili paste or maple syrup.

Enjoy!