WS in the Media: Global News

We hope you had a delicious Thanksgiving Dinner! Looking for inspiration on Turkey leftovers? We pulled this recipe from our archives when Angie was a special guest on Global News in December, 2012. Nothing like turkey for breakfast!

Get ready for a delicious recipe that puts your turkey and cranberry sauce leftovers to work.

Turkey Potato Patties with Fresh Greens in a Cranberry Vinaigrette

Ingredients for the Patties:

• 1 egg
• 1 ½ cups diced cooked leftover turkey
• 1 cup mashed potatoes
• ¼ cup panko bread crumbs
• 1 green onion, finely chopped
• 2 tbsp. finely chopped fresh parsley
• 2 tsp. Dijon mustard
• ½ tsp. fresh thyme
• ¼ tsp. kosher salt
• ¼ tsp. cracked black pepper
• 1 tbsp. Well Seasoned olive oil

Ingredients for the Vinaigrette:

• 3 tbsp. balsamic vinegar
• 1 tbsp. Dijon mustard
• ¼ cup Well Seasoned olive oil
• ¼ cup leftover cranberry sauce

Instructions:

• In bowl, beat egg; mix in turkey, potatoes, bread crumbs, green onion, parsley, mustard, thyme, salt and pepper.
• Form into eight 1/2-inch (1 cm) thick patties. In large nonstick skillet, heat oil over medium heat; fry patties, turning once and reducing temperature if browning too quickly, until crusty and golden, about 6 minutes.
• Dress your greens with the vinaigrette, season with salt & pepper to taste – serve immediately. Garnish with toasted almonds.

Catch Angie on Global Morning today as she demonstrate how to prepare this delicious breakfast bake (perfect for holiday company).

Overnight BC Blueberry Streusel French Toast Bake with BC Blueberry Maple Syrup

We do love our BC Blueberries - this recipe features them both in the french toast & in the syrup! You can never have too much of a good blueberry thing.

Ingredients for French Toast:

• 2 tablespoons butter, for greasing
• 1 loaf day-old crusty sourdough bread
• 8 whole eggs
• 2 cups whole milk
• ½ cup whipping cream
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 tablespoons vanilla extract*
• ¾ cup frozen BC Blueberries

Ingredients for Streusel Topping:

• ½ cup all-purpose flour
• ¼ cup quick oats
• ½ cup firmly packed brown sugar
• 1 teaspoon ground cinnamon*
• ¼ teaspoon salt*
• 1/8 tsp. freshly grated nutmeg*
• ½ cup cold butter, cut into pieces

Ingredients for BC-Blueberry infused Maple Syrup:

• 3 cups frozen blueberries /li>
• 1 cup maple syrup*
• *Available from Well Seasoned

Instructions:

1. For the French toast base: Grease a 9x 13” baking pan with butter. Cut the bread into cubes, and evenly distribute in the pan. In a big bowl, whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Sprinkle with frozen blueberries and use your fingers to make sure all the bread is soaked in the custard and the blueberries are nestled into the bread cubes. Cover the pan tightly and store in the fridge overnight.
2. For the streusel topping: Mix the flour, brown sugar, oats, cinnamon, salt and some nutmeg in a separate bowl. Add the butter and with your fingertips or a pastry blender, mix it all together until the mixture resembles fine pebbles. Refrigerate until you are ready to bake.
3. To Bake: Preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping evenly over the top. Bake uncovered for 45 minutes. The casserole will puff up and the top will be nice and golden brown. Remove from the oven and scoop out individual portions. Drizzle with warm blueberry infused maple syrup.
4. For the Syrup: Combine 1 ½ cups berries and syrup in a small saucepan over medium heat. Cook until berries are slightly softened, about 5 minutes, then mash using the back of a spoon. Simmer until the berries have broken down. Remove from heat, strain to remove blueberry skins. Stir in remaining 1 ½ cups of frozen berries and serve warm or at room temperature.

Catch Angie on the Global Noon News today as she demonstrate how to prepare this Cuban-Inspired Picadillo Recipe.

Turkey Picadillo

Picadillo is a traditional dish in many Latin American countries and the Philippines that is similar to hash. Our take on this tasty dish includes ground turkey from our favourite local producers.

Ingredients:

• 2 tbsp. Well Seasoned Olive Oil* 
• 1 lb ground turkey
• 2 cloves garlic chopped
• 1 medium yellow onion diced
• 1 Tbsp tomato paste
• 2 medium field tomatoes roughly chopped
• 2 tsp chili powder
• 1 tsp sea salt
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• ¼ tsp ground cloves
• ⅛ tsp red pepper flakes
• 1 medium red bell pepper diced
• ⅓ cup golden raisins
• ½ cup turkey stock
• ¼ cup sliced pimento-stuffed olives
• ¼ cup toasted slivered almonds
• cracked black pepper
• 1 small handful fresh cilantro chopped, for garnish (optional)
• *Available from Well Seasoned

Instructions:

1. In a 10-inch frying pan over medium-high heat, heat the olive oil and brown the turkey, breaking it up with a wooden spoon while it cooks. Add the garlic and onions and sauté until fragrant but not browned. Add the tomato paste, tomatoes, chili powder, salt, cinnamon, cumin, cloves, and red pepper flakes. Stir to combine. Add the bell peppers and the raisins. Stir to combine.
2. Add the stock and let all of the ingredients cook together, stirring occasionally, until the turkey is fully cooked and the bell peppers are tender, about 5 minutes. Turn down the heat to medium-low, stir in the olives and finally the almonds just to warm through, then taste for seasoning and adjust as required with salt and pepper.
3. Remove from the heat and serve sprinkled with chopped cilantro, if using.

Catch Angie and Chef CJ on Global Morning at 8:30AM today as they demonstrate how to prepare this delicious grilled salmon and chopped side salad with a fresh Grilled Strawberry Vinaigrette dressing live! This morning's recipe features Driediger Strawberries! Celebrate strawberries this June by prepping this great recipe and by taking a trip to Driediger Farms for the 6th Annual Strawberry Festival on June 22nd.

Chopped Salad with Grilled Salmon & a Grilled Fresh Strawberry Vinaigrette

It’s strawberry season! This dish is full of delicious summer flavours and textures, a perfect blend of savoury, sweet and acidic. Ideal for outdoor grilling, this dish is a light and fresh alternative and is a lovely addition to your BBQ gatherings. This salad is another one of Angie’s specialties so all produce is locally sourced with Fraser Valley ingredients.

Ingredients for Salad:

• 4 x Wild salmon fillets, skin on - grilled
• 1 tbsp. Well Seasoned Olive Oil* for the salmon
• 2 heads, chopped Romaine
• 1 can of Black Beans, drained and rinsed
• 1 can of Chick Peas, drained & rinsed
• 1 cup of fresh or frozen Corn, thawed
• 1 Avocado, diced
• 1/2 cup fresh Strawberries, sliced
• 1/2 English Cucumber, diced
• 2 hard boiled Eggs, peeled & sliced
• 2 green Onions, chopped
• 1/2 cup fresh Flat Leaf Parsley, chopped
• 4 Bacon slices, cooked crispy and chopped
• 1/2 cup of crumbled Feta

For the Strawberry Vinaigrette:

• 12 fresh Strawberries, halved & grilled
• 1/4 cup White Balsamic
• 1/2 cup Well Seasoned Olive Oil*
• 1 small Shallot, minced
• Salt & Pepper
• 1 tbsp Dijon Mustard
• 1 tbsp. Honey (optional depending on the sweetness of your berries)
• *Available from Well Seasoned

Instructions:

1. To grill the salmon pre-heat your BBQ to medium high. Lightly coat the salmon fillets with olive oil and season with salt & pepper. Place salmon on the grill, skin side down and cook for about 5 minutes per side - depending on the thickness.
2. While your salmon is cooking, grill the strawberries on the other side of the grill. Drizzle them with a tiny bit of the olive oil and cook them just until they start to caramelize and soften. Remove them from the grill and add them to your blender or food processor, add the salt pepper, mustard, honey & shallot with the vinegar, process until smooth. Slowly add the olive oil until the dressing emulsifies. Taste and adjust seasoning as necessary.
3. On a large platter, start to assemble your salad with a base of chopped romaine. Add all of the other ingredients except the cheese & parsley until they are all on the platter. Top with your grilled salmon and dress with the Grilled Fresh Strawberry Vinaigrette, sprinkle with crumbled feta and parsley.