Serves 2

Ingredients:
• 4 Eggs, beaten
• 6 Spinach Leaves, washed, dried and chopped
• Salt and Pepper to taste
• 4 Aunt Jemima Frozen Pancakes
• 2 tablespoons, Goat Cheese

Instructions:
1. Pre-heat a medium skillet or frying pan.
2. In a medium mixing bowl, mix together eggs, spinach, salt and pepper.
3. Pour mixture into skillet and cook and stir until eggs are cooked through.
4. Place the frozen pancakes in the oven or microwave according to the instructions on box.
5. Spread the goat cheese on the four pancakes.
6. Top with egg mixture then top with remaining two pancakes making two sandwiches.

Recipe courtesy of Aunt Jemima Frozen Pancakes.

Ingredients:
• 2 Aunt Jemima Frozen Pancakes, toasted
• 1 Banana, sliced
• ¼ cup, chopped walnuts
• ¼ cup maple syrup

Instructions:
1. Toast pancakes until desired crispiness.
2. Add banana slices, walnuts and syrup.
3. Make sandwich.

Recipe courtesy of Aunt Jemima Frozen Pancakes.

Recipe is courtesy of Dedric McGhee, executive chef of Thyme on the Creek, the in-house restaurant at the Millennium Harvest House Hotel in Boulder, CO.

Ingredients:

1 tbsp butter
1 medium onion, peeled and diced
1 tsp minced garlic
2 tbsp flour
1 cup chicken broth
2-4 ounce cans of chopped green chiles
¼ tsp cumin
1/3 tsp oregano
1/3 tsp coriander powder
1 ½ cups shredded turkey
2 cups cheddar and Monterey Jack cheeses
1 pack corn tortillas
1 pint sour cream
2 green onions, chopped
Salsa

Directions:

1. Add the butter to a warm sauté pan.
2. Add onions and sauté until translucent.
3. Add garlic and cook until it becomes aromatic.
4. Add flour and cook for 1 minute.
5. Pour both cans of green chiles into pan.
6. Add cumin, oregano, coriander, chicken broth and a little salt and pepper.
7. Simmer for 5 minutes at low heat.
8. Place turkey in a mixing bowl. Add 1/3 cup of the green chile mix, 1/3 cup of sour cream, 1/3 of the cheese mixture and salt and pepper. Mix well.
9. Grease a 13×9 baking dish.
10. Place 1 to 2 tablespoons of filling in each tortilla and roll up. Place the rolled tortillas in the baking dish seam-side down. Continue to add rolled tortillas until the top layer is filled.
11. Pour the rest of the green chile on top of the enchiladas and sprinkle with remaining cheese.
12. Bake at 350 degrees for 20 to 30 minutes or until hot and bubbly.
Serve with sour cream, green onions and salsa.

Vanilla Maple Syrup
Featured in Nielsen-Massey’s A Century of Flavor Cookbook
Makes 1 cup

1 cup pure maple syrup
2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Combine the syrup and vanilla extract in a small saucepan and mix well. Heat until warm.
Note: Substitute Nielsen-Massey’s Mexican or Tahitian Pure Vanilla Extract for a change of taste.

Pumpkin-Ginger Pancakes (By Ellen Easton, Courtesy of Nielsen-Massey Vanillas)

2 TBS. butter, melted
1 large egg
1/2 tsp. salt
1 cup milk, room temperature
2 TBS. Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/4 cup Walnuts, natural, crushed to tiny pieces
1/8 cup Ginger People crystallized ginger, crushed to dust size pieces
2 TBS. ground cinnamon
1 1/2 cups King Arthur Pumpkin Pancake Mix

Melt butter over a low heat. In a medium size mixing bowl, add next eight ingredients. On a medium speed, slowly add pumpkin mix, blending together until combined. It is OK if batter is a bit lumpy.

On a preheated hot skillet, place 1/4 cup of batter for regular size pancakes or one heaping tablespoon for mini pancakes, allowing room in-between each. When small bubbles appear on the top, flip over for 30 seconds or until cooked through. Remove and serve with slices of fresh pear and maple syrup.

Garnish: fresh sliced pears and maple syrup

Prep Time: 10 minutes

Cook Time: 10 minutes

Makes: 4 servings

INGREDIENTS

• 1 package (12.8 oz) SeaPak Salmon Burgers
• 2 Tablespoons chipotle pepper sauce
• 1/4 cup ranch dressing
• 4 slices red onion
• 4 ripe vine tomatoes
• 4 leaves green leaf lettuce
• 4 slices pepperjack cheese (if desired)
• 4 hamburger buns

DIRECTIONS

PREHEAT grill to medium-high heat.
COMBINE chipotle pepper sauce and ranch dressing, set aside.
GRILL salmon burgers according to package directions. Remove from grill.
PLATE by placing salmon burger on bun and topping with lettuce, onion, tomato and cheese. Spread chipotle-ranch sauce on inside of hamburger bun top half. Serve immediately.

Prep Time: 10 minutes

Cook Time: 18 minutes

Makes: 12 sliders

INGREDIENTS

• 1 package (14 oz) SeaPak Tilapia Tenders
• 1 package, 12 ct., prepared dinner rolls
• 1 tomato, sliced
• 1 onion, sliced
• Your favorite kind of cheese, sliced
• Your preferred sauce, try Ketchup, Honey Mustard, Buffalo Sauce or Mayo

DIRECTIONS

PREHEAT oven to 425F.
PLACE the frozen tilapia tenders on a baking sheet and bake according to the package instructions.
SLICE each roll in half to create a top and bottom bun.
PLACE one fully cooked tilapia tender on the bottom-half of each roll.
TOP with cheese, lettuce, onion, tomato and sauce, as desired.
FINISH the sliders by adding the top bun, and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

Makes: 8-10 servings

Ingredients

• 2 packages (12 oz each) SeaPak® Popcorn Shrimp
• 8-10 flour tortillas, heated according to package directions
• 14 oz bag cole slaw mix (shredded cabbage)
• 8 oz white cheddar cheese, shredded
• 1 large tomato, diced
• 2 cans sliced black olives
• Lime wedges, if desired
• Sauce
• 8 oz sour cream
• 1 oz packet ranch dressing mix
• 1.25 oz packet taco seasoning
• Milk, as needed to thin

Directions

1. BAKE shrimp according to package directions.
2. COMBINE sauce ingredients, adding taco seasoning to taste. Thin sauce if need with 1-2 tablespoons of milk.
3. SPREAD a tablespoon of sauce over each warm tortilla, shredded cabbage, cheese, tomato and olives. Top with cooked shrimp. Serve with lime wedges, if desired.

Recipe courtesy of Gina Reid, Recipe Contest Grand Prize Winner

Here’s another quick and easy recipe courtesy of Quaker Maids.

Ingredients

• 1 package of Mama Lucia Italian Style Meatballs
• 8 small pita breads
• 1 cup shredded mozzarella cheese
• 1 cup cubed feta cheese
• 1/2 cup chopped black olives
• 1/2 cup chopped shredded lettuce
• 1/2 cup chopped onion
• 1/4 cup parmesan cheese grated
• 1 teaspoon of red pepper flakes
• 1 teaspoon of oregano

Heat the meatballs on the stove top with red pepper flakes and oregano. Heat the pita breads in the oven on low heat until warm. Once heated, place 2-3 meatballs in each pita bread. Top with feta, mozzarella and parmesan cheeses. As cheese begin to melt, top off with lettuce, onion and black olives. Serve “taco style” for a snack or main meal.

Tarot Cafe is situated at Jalan Tun Ahmad Zaidi Adruce, next block to Bing! Coffee. As the name goes, the decor in this cafeteria comprises of tarot cards framed up nicely and displayed on a section of the wall. Foodwise, it serves a mixture of Western, Malaysian and simple Chinese dishes.

My rating for food is 4 out of 10. Nothing to shout about.

Ayam Masak Merah with rice

Nasi Lemak with Rendang Chicken

Spicy Chicken With Salted Fish

Summer is in full swing and before we know it the school bell will start ringing. Parents are swamped between running kids from, summer activities to soccer practice to dance class then getting dinner prepared can add more stress to the day. Recipe below is courtesy of Quaker Maids:

 Ingredients

• One 15 oz. can whole potatoes, drained, rinsed, cut into chunks
• 1 cup chopped onions
• 14.5 oz. beef broth
• 32 oz. tomato sauce
• 1 cup water
• 1/2 tsp Italian seasoning
• 1/4 tsp ground black pepper
• 12 oz. frozen mixed vegetables
• Approx. 15 oz. meatballs

In a large saucepan, combine potatoes, onions, beef broth, tomato sauce, water, Italian seasoning, pepper and vegetables. Bring to a boil on stovetop. Cover, reduce heat and simmer for 8 minutes. Add meatballs, cover and simmer for 8 to 10 minutes.