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Entertaining

WS Popcorn Series: Movie Night Snack Squares

March 22, 2017

One of the main reasons we love going to the movies is to have a big ol' bag of popcorn and some chocolate covered peanuts. You know that perfect mix of sweet and salty, its crunchy and delicious and leaves you wanting more. Yeah, we know it too. Allow us to help you create that in your very own kitchen! This recipe incorporates the essence of movie theater flavors in every bite. And they fit right in with popcorn month! You have got to give these delicious movie night snack squares a try!

 

Movie Night Snack Squares

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 1 Cup Rice Krispies
  • 1 Cup Popped Popcorn
  • 1/2 Cup Pretzels
  • 1/4 Chopped Peanuts
  • 1/4 Cup Butter
  • 3 Cups Mini Marshmallows
  • 1 Tsp Vanilla Extract
  • 3 Tbsp Caramel (melted)
  • 2 Oz. Semi Sweet Chocolate Chips (melted)

Instructions

  1. Spray bottom of an 8” pan with cooking spray
  2. Place rice krispies, popcorn, pretzels & peanuts into a large bowl.
  3. Melt marshmallows and butter in a large pot over low heat, stir constantly
  4. Stir in vanilla. Pour marshmallow over the mix and stir until all the ingredients are completely coated.
  5. Stir in the caramel
  6. Scrape mix into the pan and press down
  7. Drizzle the top with melted chocolate
  8. Allow the chocolate to cool and set before cutting

Yield: 6 squares

Mexican Stuffed Zucchini Boats

September 30, 2016

Meatless Monday. Mexican Stuffed Zucchini Boats is how we are rolling today! Fresh, end of summer zucchini make this dish so excellent!

Mexican Zucchini Boats

Recipe Type: Hors d'Oeuvre (appetizer)
Cuisine: Vegetarian

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
  • 4 large zucchini
  • 1x15oz can black beans, drained and rinsed
  • 1 cup cooked brown rice
  • 1 cup of your favorite salsa
  • 1 red bell pepper, cored and diced
  • ½ red onion, diced
  • ½ cup corn niblets
  • 1 jalapeno, cored and diced
  • 1 tbsp. + 1 tsp. olive oil
  • 2 tsp. ground cumin
  • 1 tsp. chili powder
  • ½ cup fresh cilantro, chopped
  • salt to taste
  • 1 cup shredded cheddar
Instructions
  1. Grease a 9 x 13” baking dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.
  2. Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn & beans along with the salsa, chili powder & cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
  3. Preheat the oven to 400°F and then stir in ¼ cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown. Garnish them with fresh cilantro and serve.

Avocado Fries. You're welcome!

June 21, 2016

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients
Avocado Fries:
  • 2 cups vegetable oil
  • 2 avocados, halved, seeded, peeled and sliced lengthwise
  • 1/4 teaspoon salt, or more to taste
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup Panko bread crumbs
Chipotle Cream Sauce:
  • 1 cup sour cream
  • 1 tablespoon Olo’s chipotle paste
  • 1 clove garlic, pressed
  • Pinch of salt
Instructions
  1. To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic and salt; set aside.
  2. Heat vegetable oil in a large pot over medium high heat.
  3. Season avocados with salt, to taste.
  4. Working one at a time, dredge avocado slices in the flour, dip into the egg, then dredge in the Panko crumbs, pressing to coat.
  5. Working in batches, add the avocado slices to the hot oil, 5 or 6 at a time, and fry until evenly golden brown and crispy, about 1-2 minutes on each side.
  6. Transfer to a paper towel-lined plate.
  7. Serve immediately with chipotle cream sauce.

Bourbon Salted Toffee

March 09, 2016

Bourbon Salted Toffee

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC


Ingredients

  • 1/2 lb Miniature Pretzels
  • 2 Sticks of Butter
  • 1/2 cup Brown Sugar
  • 1/2 Bourbon Smoked Vanilla Sugar
  • 4 tbsp Bourbon
  • 12 oz. Semi Sweet Chocolate Chips
  • Bourbon Smoked Sea Salt
Instructions
  1. Line an 11x17 baking sheet with aluminium or parchment. Cover the sheet with broken pretzel bits and set your oven to 375
  2. In a sauce pan, melt the butter, sugar, and bourbon together on medium. After the mixture begins to simmer, let it simmer for 3 minutes without stirring it. Immediately pour the mixture onto the pretzels. If the caramel doesn't cover the entire baking sheet, don't worry.
  3. Bake the pretzels and caramel for five minutes. After you take the sheet out, immediately sprinkle the chocolate on top of the caramel. Using a spoon, gently spread the chocolate. Spring the chocolate with Bourbon Smoked Sea Salt. Let it sit until the chocolate hardens and break apart the toffee. Enjoy!

2014: Day 4 - Gluten-Free Butter Tart Pie

November 26, 2014

Gluten Free Butter Tart Pie

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

Ingredients

  • 1 cup brown sugar
  • ¼ cup cornstarch
  • 1 ¼ cups water
  • 2 egg yolks
  • 1 pinch salt
  • 1 ½ tablespoons unsalted butter
  • 1 teaspoon vanilla
  • ¾ cups pecans, toasted & chopped
  • ¾ cups raisins

For the Crust:

  • ½ cup unsweetened shredded coconut
  • 1 ½ cups almond flour
  • 2 Tablespoons coconut oil
  • ¼ tsp salt
  • 2 Tablespoons Maple Syrup
Instructions for filling:
  1. Mix cornstarch and brown sugar together in medium saucepan.
  2. Beat together egg yolks, water, and pinch of salt. Add to cornstarch and sugar. Add chopped pecans & raisins.
  3. Simmer on medium stirring constantly until mixture thickens.
  4. Boil 1 minute, constantly stirring.
  5. Remove from heat, add butter and vanilla.
  6. Pour into baked pie shell, decorate top with additional pecans. Let cool & set at least ½ hour before serving.
Instructions for crust:
  1. Preheat oven to 350 degrees. In a food processor, pulse together almond flour, salt and shredded coconut until finely ground. Melt together coconut oil and maple syrup and add to almond flour and coconut mixture, pulse until coarse crumbs form (dough should clump together when squeezed with fingers).
  2. Transfer dough to a greased 9-inch tart pan with a removable bottom. Using your fingers, evenly press dough in bottom and up sides of pan.
  3. Bake in center of oven until golden and firm, about 15- 20 minutes. Transfer to a wire rack to cool completely, at least 1 hour.

Sticky Toffee Fondue

October 01, 2014

Sticky Toffee Fondue

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC


Ingredients

  • 3/4 cup packed dark brown sugar (or golden sugar and a drizzle of molasses)
  • 1/3 cup butter
  • 2 tbsp. Lyle's Golden Syrup
  • 2/3 cup cream
Instructions
  1. In a small pot, combine the brown sugar, butter and syrup over medium head and bring to a boil, stirring often to dissolve the sugar. Boil for a few minutes, swirling the pot occasionally. Remove from the heat and whisk in the cream. Return to the heat and bring to a simmer again, whisking often. Boil for another few minutes, then remove from heat and cool to warm (you don't want to serve molten toffee) or cool completely and refrigerate until you need it. Makes about 1 1/2 cups.
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