Monday, 24 August 2015

Litehouse OPADIPITY & Salmon Burgers w/ Cucumber Dill Greek Yogurt

i fancy myself a dipping professional.
i love making my own, i love it even more when i come across a great dip at the store for those instances when i'm short on time.

recently Litehouse Foods approached me to try out their new line of Greek yogurt dips, and who am i to turn down a sample, and a dip sample at that.
these low calorie dips are made with Greek yogurt, providing a source of protein, are free of preservatives, MSG, and gluten.  most importantly they are delicious, creamy, and the perfect accompaniment to vegetables in every hue imaginable.

Opadipity by Litehouse is available in 4 savoury, guilt-free flavours:

cucumber-dill  {50 calories/2g protein}
creamy ranch {60 calories/2g protein}
chipotle ranch {60 calories/2g protein}
spinach parmesan {70 calories/2g protein}

the best part is that these dips can also transform an average dinner. from tacos to potato salad to sandwich and burger spreads, they go beyond just vegetables. 
yesterdays sunday super of salmon burgers got an upgrade thanks to the cucumber dill dip.  a perfect pairing, killer flavour combination, and a hit with the entire famjam.  
it's safe to say we've got space reserved in our fridge for all four of these guys.

Salmon Burgers w/ Cucumber Dill Yogurt

4 fresh or frozen salmon burger patties
4 slices red onion, thinly sliced
4 slices thick cut tomato
4 romaine lettuce leaves
4 sesame seed buns, split & lightly toasted
6 tablespoons Opadipity Cucumber Dill Greek Yogurt Dip

cook salmon patties on bbq grill or in oven till desired internal temperature reached.
to assemble. place lettuce leaf on bottom half of each of the four buns, top with salmon burger, tomato, and onion.  spread 1 1/2 tablespoons dip on top half of bun and sandwich together.

enjoy. xo.

thanks litehouse, we loved trying out all of the flavours and dipping into summer snacking.

disclaimer:  lighthouse provided me with the samples, all opinions expressed are my own.

Friday, 21 August 2015

vanilla-maple sunbutter

peanut butter sandwiches are a staple in our home as i'm sure they are with any family with kids or dads.  
however, with back to school 11 days away (not that i'm counting), we will soon bid farewell to this lunchtime option and turn towards the nutfree world of sunbutter.  

made from roasted sunflower seeds, it's equally delicious, maybe even better because i add in maple syrup & vanilla, i'm fancy like that.

vanilla-maple sunbutter

2 cups raw hulled sunflower seeds
2-3 tablespoons sunflower oil
2 tablespoons maple syrup
1 teaspoon vanilla
pinch of salt

preheat oven to 325 degrees.  roast sunflower seeds for 15 minutes.
place roasted seeds in food processor and process for 10-12 minutes, stopping occasionally to scrape down sides of the bowl as needed.  once smooth and creamy, add in maple syrup, vanilla, oil and salt.  process for another 3-5 minutes.
store in air-tight container in refrigerator.

Thursday, 20 August 2015

Bourbon Curious | A Simple Tasting Guide for the Savvy Drinker.

do you fancy yourself savvy, a drinker, perhaps both?  
do you enjoy bourbon, blogs, and a giveaway?
this is your post.
there is no denying that the popularity of bourbon is on the rise. as it becomes more ingrained in the culinary world, foodies (me) and drink enthusiasts (also me) are looking for a basic understanding of this highly celebrated spirit.

award winning whisky writer and wall street journal-best-selling author fred minnick has done just that with,  
bourbon curious |  a simple tasting guide for the savvy drinker.
minnick creates an easy-to-read interactive tasting journey that helps consumers select bourbons based on their flavour preferences.  using the same tasting principles he offers in his kentucky derby museum classes and as a judge at the san francisco world spirits competition, bourbon curious cuts to the chase, dismissing brand marketing and judging only the flavour of the bourbon.

grouped into four main flavour profiles - grain, caramel, nutmeg, and cinnamon, this book exploits more than fifty bourbon brands' predominate tastes and suggest cocktail recipes to complement them.

Bourbon Sour

1 ounce fresh-squeezed lemon juice
1 tablespoon caster sugar
1 egg white
1 1/2 ounces grain-forward bourbon

dry-shake the first three ingredients to create a frothy texture.  add ice and bourbon and shake vigorously.  strain and pour over ice.
so if you're a bourbon enthusiast or perhaps someone looking to expand his or her knowledge of this celebrated spirit, this  book for you.

best part, i have an extra copy to giveaway to one lucky reader.
to win, leave a comment below or send an email to telling me where the perfect place to enjoy a great glass of bourbon would be.
winner will be picked at random september 1, 2015.
cheers and good luck.
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