6 Tasty Potluck Recipes for your May Long Weekend BBQ

watermelon-846357_1280

May Long Weekend = out with winter weather and in with Summer fun!

For Canadians, this Victoria Day Holiday represents the beginning of gardening, camping, road trips, patio sipping, outdoor activities, social gatherings, beaches, lakes and of course plenty of sunshine! Hopefully routine goes out the door and entertaining picks up a notch or two. So, to kick off the start to another fabulous Summer we researched 6 easy Potluck dishes you can make (or bring) to your Backyard BBQ that will be sure to WOW your friends and family and have them coming back for more!

Martha Martha Martha…does it again with this beautifully presented 7 Layer Salad!

The visual impact alone will draw your friends to this colorful salad. A well-balanced addition to any backyard BBQ. You can prep this salad in the morning and dress it up just in time for your hungry company! Prep time: 35 minutes. Serves 12.

Click here for the full recipe

Super easy Southwest Taco Lasagna

Mmmm…cheese, beans, ground beef/turkey, tortillas and more cheese…you can never go wrong with anything cheesy! With only 20 minutes to prepare and a short list of ingredients this will be a definite hit with the young and old alike. Be prepared to NOT take home any leftovers ☹

Click here for the full recipe

Oriental Coleslaw

This is not your traditional coleslaw recipe. This Asian inspired version has been around for a while and is a definite crowd pleaser. All you need is Raman noodles, a package of shredded Cabbage/Carrots, Almonds, Sunflower Seeds and Green Onions…the rest of the ingredients are probably in your cupboard already. It takes about 15 minutes to prepare and just needs a quick toss before serving. No doubt you will be asked for this recipe.

Step by step here

Crockpot Kielbasa Bites

With a 5-minute prep time and ONLY 3 ingredients this is the perfect choice for those who don’t have much time in their crazy day. Head to your community grocery store and pick up 2 Kielbasa sausage, Sweet Baby Ray BBQ Sauce and a package of Hidden Valley Ranch dressing, throw it in the crockpot and 2 hours later it will be gobbled up. Don’t forget the toothpicks! Serves 12.

Click here for yum

shish-kebab-417994_1280

Grilled Chicken with Nectarine, Red Onion and sweet Basil Relish

Fire up the Grill! It’s all about the flavor combinations in this recipe. Just add a few more ingredients from your pantry and this delicious chicken dish will have your guest’s taste buds tingling. Prep time 15 minutes and serves only 4 so you may want to double this recipe.

Click here for the full recipe

Let’s not forget the Dessert!

How about a scrumptious Strawberry Cheesecake Salad slash Desert that has only 6 ingredients?!

Okay this is a “must make” at my next BBQ. You can’t go wrong with juicy Strawberries, bananas, cool whip, mini marshmallows, yogurt and a box of cheesecake mix. Get in my tummy! Prep time: 15 minutes. Devour time: 2!

A sure kid and adult pleaser

shopping at

a list

Dollars & Cents

We have consistently been in the Tri-Cities “A-List”.

6 Tasty Potluck Recipes for your May Long Weekend BBQ

We can’t get enough of the new almond butter that hit our Willowbrook store shelves earlier this year. We love it so much we thought we’d share with you some of our favourite recipes from top food bloggers!

c943600c-8d71-4a8c-92df-6f69921ff856--almond-butter-honey-cake

Almond Butter Honey Cake

  • 70 grams almond flour (make sure it’s finely ground)
  • 70 grams buckwheat flour (make sure it’s gluten-free)
  • 30 gramsarrowroot flour
  • 1/2teaspoon baking soda
  • 1/2teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4teaspoon ground nutmeg
  • 100 gramscoconut oil, melted (about 1/2 cup)
  • 200 gramsalmond butter, at room temperature (or 3/4 cup)
  • 185 gramshoney (or 3/4 cup)
  • 1teaspoon vanilla extract
  • 1egg

View full recipe from Food52 here.

slide_351136_3785787_free

Almond Butter Soba Noodles with Garlic Shrimp

garlic shrimp:

  • 1 1/2 teaspoons vegetable oil
  • 8 to 10 white shrimp, peeled, deveined and cleaned
  • 2 garlic cloves, minced
  • 1/2  teaspoon salt
  • 1/4 teaspoon black pepper

almond butter sauce:

  • 1/4 cup all natural almond butter
  • 2 tablespoons ponzu sauce
  • 2 tablespoons raw honey
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon plus 1 teaspoon soy sauce
  • 2 teaspoons sesame oil
  • 8 ounces soba noodles, cooked and chilled
  • 1 carrot, peeled and julienned
  • 1/3 hothouse cucumber, julienned
  • 3 leaves savoy cabbage, shredded
  • 1 teaspoon toasted black sesame seeds
  • 1 teaspoon toasted and crushed almonds, optional

View full recipe from Spoon Fork Bacon here

slide_351136_3785943_free

Almond Butter Cupcakes with Mocha Buttercream

  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon white vinegar (or lemon juice)
  • 1/2 cup smooth almond butter

View full recipe from Pastry Affair here

6 Tasty Potluck Recipes for your May Long Weekend BBQ

Nothing like the holiday season to get us all in the baking spirit! We’ve put together 3 organic recipes all with dry ingredients you can find right here at Dollars & Cents Willowbrook, Langley in our new grocery aisle.

everland-recipes-classic-coconut-cake-with-frosting

Classic Coconut Cake with Frosting

INGREDIENTS

Batter

  • 5 eggs
  • 1 cup unsalted butter
  • 1 cup whole milk
  • 3 cups sifted cake flour
  • 1 tbsp Everland Baking Powder
  • ½ tsp Everland Sea Salt
  • 2 cups Sweetcane Organic Sugar
  • 1 tbsp Everland pure vanilla extract

Frosting

  • 1 Everland Organic Large Coconut Flakes
  • 3 egg whites
  • 2 cups Sweetcane Organic Coconut Sugar
  • ¼ tsp cream of tartar
  • ¾ cup water
  • ¼ tsp Everland Sea Salt
  • 2 tsp Everland Pure Vanilla ExtractDIRECTIONS

Servings: 16 / Prep Time: 1 hr 15 minutes

  1. Prepare batter first. Let eggs, butter and milk stand at room temperature for 30 minutes. Preheat oven to 350 ° F. In a medium bowl combine flour, baking powder, and salt. Butter three 8 x 8 x 2” square or three 8×1½” round cake pans; line bottoms with waxed paper. Butter waxed paper and lightly flour; set aside.
  2. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 2 cups sugar and 1 tbsp vanilla; beat 3 to 4 minutes on medium speed until well combined. Add eggs, one at a time, beating well after each addition. Add flour mixture and milk to butter mixture, beating on low after each addition until just combined.
  3. Bake 20 to 25 minutes or until tops spring back when lightly touched. Cool layers in pans on wire racks for 10 minutes. Remove the cake layers from pans; peel off waxed paper and discard. Cool on wire racks.
  4. To make frosting: Let egg whites stand at room temperature 30 minutes. In medium saucepan combine 2 cups sugar, cream of tartar, and water. Cook and stir over low heat until sugar is dissolved. Cover, bring to boiling; boil 2 minutes. Remove cover and let simmer at 240 ° F for 5–10 minutes.
  5. Meanwhile, in large mixing bowl beat egg whites with electric mixer on medium to high until frothy. Add ¼ tsp salt and beat just until stiff peaks begin to form.
  6. With the mixer running on low, slowly pour in hot syrup. Beat in the 2 tsp vanilla. Increase speed to medium-high; beat until light and fluffy and a dollop of whites lifted off the beater holds its shape (3 to 4 minutes).
  7. On a serving plate or stand arrange first cake layer on 2-inch-wide strips of waxed paper. Spread top of each layer with frosting, then sprinkle generously with shredded coconut. When cake is completely frosted heap with additional coconut, pressing gently with your fingers to bed the coconut.
  8. With a broad knife or spatula gently lift base of cake and slide waxed paper free. Repeat on all sides of cake.

 

everland-recipes-organic-oats-and-banana-cookies

Organic Oats & Banana Cookies

INGREDIENTS

  • 1 large banana, mashed (½ cup)
  • ½ cup Everland Organic Crunchy Peanut Butter
  • ½ cup Everland Raw Honey
  • 1 tsp Everland Pure Vanilla
  • 1 cup Everland Organic rolled oats
  • ½ cup Everland Whole Wheat Flour
  • ¼ cup non-fat dry milk powder
  • 2 tsp ground cinnamon
  • ¼ tsp Everland Baking Soda
  • ⅔ cup Everland Organic Cranberries

DIRECTIONS

Servings: 20 cookies

  1. Preheat oven to 350 °F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in cranberries.
  2. Drop dough by a rounded measuring tablespoon 2 inches apart on prepared cookie sheets. Flatten dough mounds slightly.
  3. Bake, one sheet at a time, for 10 to 12 minutes or until cookies are lightly browned. Transfer to wire racks to cool completely.​

 

blueberry-oatmeal-pancakes-41

Blueberry Oatmeal Pancakes

INGREDIENTS

  • 1 tablespoon freshly ground flaxseed meal
  • 3 tablespoons warm water
  • ½ cup Everland brown flour
  • ½ cup Everland quick cooking oats
  • 1 tablespoon Sweetcane agave nectar
  • 1 teaspoon Everland baking powder
  • ½ teaspoon Everland baking soda
  • ½ teaspoon salt
  • 1 teaspoon lemon juice
  • about ¾ cup almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon Everland organic coconut oil, melted
  • about 1 cup blueberries
  • ​Everland ​maple syrup, to serve

DIRECTIONS

Servings: 8 / Yield: 16 pancakes / Prep Time: 25 minutes

  1. Mix together the tablespoon of flaxseed meal and 3 tablespoons warm water and set aside until gooey.
  2. In a measuring cup, add 1 teaspoon lemon juice then top off with almond milk to make ¾ cup. Stir and set aside until curdled.
  3. In a blender, add oats and blend quickly until almost forms a flour. Add remaining ingredients, except for blueberries, and blend until smooth.
  4. Heat a lightly oiled skillet over medium heat. Spoon pancake batter on, about ¼ cup per pancake, and place about 5-7 blueberries on top. Cook until bubbles form and burst on the surface. Flip with a spatula and press down to cook evenly. Cook about 3 more minutes, or until cooked through. Serve with maple syrup.

 

All recipes courtesy of  Everland Natural Foods.

6 Tasty Potluck Recipes for your May Long Weekend BBQ

thanksgiving-side-dish-recipes

It’s hard to argue with the classics, and convincing mom to cook anything “unique” or different on such a busy cooking day might seem like an impossible task.  But if you happen to be the one cooking this years big feast and want to surprise your guests with a cool new take on some of your dishes, then check out these recipes we have found for you.

Slow-Cooker Sweet Potatoes w/ Bacon

Oven already full with a turkey inside? Stovetop covered with pots and pans? Pull out the slow-cooker for this delicious dish that will have everyone wanting more!

Click here for recipe

Cheesy Broccoli and Rice Casserole

Tired of serving a big bowl of steamed broccoli that scares off the kids and always gets left behind? Get everyone loving broccoli again by adding something everyone loves: Cheese!  This casserole dish will have everyone wishing there was more broccoli to go with dinner.

Click here for recipe

New-School Cranberry Salad

Tired of just opening a can of cranberry and plopping it into a bowl with mixed results? This recipe makes cranberry exciting my adding other fruits and a pinch of sugar to make this a sweet and refreshing side dish that your guests will love.

Click here for recipe

Brussels Sprouts with Ham and Caramelized Onions

Despite the vast majority of people who cringe at the thought of these healthy vegies, Brussels sprouts always seem to make an appearance at holiday dinners. So why not make them tempting and delicious for everyone? Chopping them in half or in thirds and frying them with ingredients that people love is an easy way to get these greens back on the good list. This recipe will help you get over the fear of serving boring Brussels and have everyone excited for greens again!

Click here for recipe

Whatever you choose to cook up this Thanksgiving, just be confident that your guests will appreciate a new and delicious take on some of the old classics.  Make one of these side dishes ahead of time and test it on the family or some friends and see how much they love it and request it on the big feast day!

6 Tasty Potluck Recipes for your May Long Weekend BBQ

Bacon-Wrapped-Chicken

Grilled Chicken with Rosemary and Bacon

Ingredients

  • 
4 teaspoons garlic powder
  • 
4 skinless, boneless chicken breast halves deals
  • 
salt and pepper to taste
  • 
4 sprigs fresh rosemary
  • 4 thick slices bacon

Directions

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
  3. Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.

Recipe by Skoo, All Recipes

 

Seafood-Burger

Nathan Outlaw’s seafood burger

Ingredients

  • 2 shallots
  • 2 cloves of garlic
  • 1 fresh green chilli
  • olive oil
  • 200 g cod fillet , skinned and pin-boned, from sustainable sources
  • 100 g fresh white and brown crabmeat , from sustainable sources
  • 100 g raw king prawns , from sustainable sources
  • 2 baby gem lettuces
  • 4 burger buns
  • pickled onions

WASABI MAYONNAISE

  • 2 free-range egg yolks
  • 1 lemon
  • 300 ml sunflower oil
  • 50 g fresh English wasabi or wasabi paste
  • 1 small handful of rocket or other peppery leaf

Directions

  1. Peel and finely chop the shallots and garlic. Deseed and finely chop the chilli.
  2. Heat 2 tablespoons of oil in a frying pan over a medium-low heat, then add the shallots, garlic and chilli. Cook for 3 minutes, or until softened but not coloured. Set aside on a plate to cool.
  3. Roughly chop and place the cod into a blender, then pulse for 20 to 30 seconds; it should still have some texture.
  4. Scoop it into a bowl, add the crabmeat and stir to combine.
  5. Peel and devein the prawns, roughly chop, then add to the bowl with the cooled shallot mixture. Season and mix well.
  6. Divide the mixture into four equal portions and use your hands to mould them into patties. Put them on a plate in the fridge for 45 minutes.
  7. Get your barbecue going to a high heat, then make the mayo.
  8. Put the egg yolks and 2 tablespoons of lemon juice into a bowl and whisk to combine.
  9. Keep whisking while you add the sunflower oil – slowly add it in drips to begin with, then gradually pour it in a steady stream until it’s all incorporated and the mayo is thick.
  10. Finely grate or stir in the wasabi until combined, and season with a pinch of sea salt. Finely chop and stir in the rocket (if using). Set aside in the fridge until needed.
  11. When you’re ready to cook, trim and thread the lettuces onto a large barbecue skewer.
    Brush the seafood patties with a little oil and place them on the barbecue for 3 minutes.
  12. Turn and cook for a further 3 minutes, adding the lettuce skewer at the same time. Char them for about 1½ minutes on each side.
  13. Halve and pop the burger buns on to toast for 10 to 20 seconds, until bar–marked.
  14. To assemble your burger, place a couple of the baby gem leaves on the bottom half of each burger bun with some pickled onions, then top with the patties.
  15. Add a generous dollop of the wasabi mayonnaise, sandwich everything together with the bun tops and serve.

Recipe by Jamie Oliver

 

blackened-sweet-potato-mash

Blackened sweet potato mash

Ingredients

  • 1kg sweet potatoes
  • 1 tbsp olive oil
  • juice 1 lime
  • 4 wedges to serve
  • 4 spring onions
  • sliced on the diagonal
  • extra virgin olive oil, for drizzling

Directions

  1. Prick the sweet potatoes with a fork, then put each one on a piece of foil. Drizzle with a little oil, season, then tightly wrap them. If you have a couple of smaller potatoes, wrap them together so they cook evenly.
  2. Carefully place directly onto the coals of a hot barbecue and cook for 35-40 mins until partly blackened and completely soft inside. To test, insert a skewer through the foil into the centre of the potato – it should go in easily. Alternatively, heat oven to 200C/180C fan/gas 6. Put the potatoes on the top shelf of the oven and roast for 45 mins, then heat the grill to its highest setting and grill for 5 mins, turning halfway, until slightly charred.
  3. Put the potatoes on a large platter and lightly mash with a fork, skins and all – they will fall apart easily. Drizzle over the lime juice and a good glug of extra virgin olive oil, and season well before topping with the spring onions. Serve with lime wedges on the side.

Recipe by Sophie Godwin, BBC Good Food

6 Tasty Potluck Recipes for your May Long Weekend BBQ

paderno-spring-2016-sale-vancouver-langley-coquitlam

Ingredients

1 Lemon juiced and zested
1 Orange juiced and zested
2 garlic cloves, minced
1 Shallot minced
Olive Oil
White Wine (2 oz)
1 cup pure maple syrup
4 each 7oz Skinless Salmon portions
Lemon Wedge for garnish
Salt & Pepper to taste

Directions

Preheat oven to 375 degrees F.

To make Glaze:

  1. Heat oil in large saute pan and add onions and garlic over medium heat
  2. When onions are translucent, add wine, zest, and juices
  3. Add maple syrup and let marinade reduce by half while you sear the salmon
  4. Season both sides of salmon with salt and pepper
  5. Sear Salmon in pan until golden on both sides
  6. Baste salmon with marinade
  7. Heat in over 8-10 minutes
  8. Baste 2 times will cooking in oven
  9. Add remaining glaze when out of oven, serve with lemon wedge garnish and side of choice.

Paderno’s spring factory sale starts April 5th – up to 80% off cookware, dinnerware and more. 

View the cooking with Paderno Video