Archive | April, 2013

Food Finds: Peanut Butter Cheerios

20 Apr

Despite having decidedly juvenile tastes in breakfast cereals, before this month I hadn’t had a Cheerio in decades. That is until I saw that Cheerios had come out with a peanut butter flavour. I just couldn’t resist, being a sucker for anything peanut butter flavoured.

Peanut Butter CheeriosWhen I picked up the box, I didn’t know just how good they’d be. Turns out they were so good that the ‘limited time’ flavour has become really difficult to find and General Mills’ Facebook page is swamped with consumer requests to keep the cereal coming!

It’s not too sweet, with just a nice hint of peanut butter. Stays nicely crunchy in milk. (God I hate soggy cereal.) My next experiment will be mixing the peanut butter Cheerios with a box of chocolate ones. Just try to stop me.

Long story short, try to find yourselves a box before they disappear. Or, if you live close to the border or are making a trip there, bring back a box. Turns out those Americans have had this flavour for a while and have been hoarding it.

 

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Recipe: Greek Spiced Rack of Lamb

6 Apr

Rack of lamb is one of those cuts of meat that isn’t cheap, but it’s pricey for good reason. It’s tender, flavourful, quick cooking and looks incredibly impressive when cut into chops after roasting. Serve this as a main course for a dinner party, or when cut into individual ‘meat lollypops’ and served with a mint yogurt dipping sauce, it would also make a great appetizer.

Greek Spiced Rack of Lamb

Greek Seasoned Rack of Lamb | baconavecbacon.com

1 rack of lamb, frenched
2 garlic cloves
2 teaspoons Cavender’s greek seasoning blend
olive oil

Preheat your oven to 400 degrees.

Rinse and dry the rack of lamb. Slice the garlic in two and rub the meat well with the garlic pieces. If you’d like, you can slice the garlic thinly, cut a few slits in the meat and stuff them with garlic. Next sprinkle the Greek seasoning liberally over all of the meat, back and front and rub into the meat.

In an oven safe frying pan, heat a few teaspoons of oil on medium high. When it’s hot, add the meat and sear on all sides until a nice brown crust forms. When all sides have been seared, place the pan into the oven and bake for 22-25 minutes or until the lamb reaches an internal temperature of 150 degrees (for medium rare).

Let the meat rest for 10 minutes before slicing and serving.

 

 

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Recipe: Baked Buffalo Wings

1 Apr

I LOVE chicken wings. Good ones at least.

There’s a lot of bad chicken wings out there. Ones that are all bones. Ones that are so overdone that the meat is chewy. Ones with no flavour. Ones drowning in sauce. Ones that will literally sear your face off with their hotness but have zero flavour.

These are a dry style buffalo wing that are baked, not fried but are still lovely and crispy with excellent flavour and just enough fire.

Baked Buffalo Wings

Baked Buffalo Wings | baconavecbacon.com

1 pound chicken wings, split and tips removed
1/2 cup Frank’s Red Hot sauce
1/4 cup butter, melted
salt & pepper

Set your oven to broil and allow it to preheat.

Cover a cookie sheet with aluminium foil and place a cooling rack on top of the foil.

Season the wings well with salt and pepper. Melt the butter in a large microwaveable bowl. Add the hot sauce and stir. Add the wings and coat well.

Place the wings on the cooling rack. Broil for 15 minutes on one side, flip the wings over, baste with additional hot sauce and broil for another 15 minutes.

Remove, flip and baste again and place the wings in for another 5 minutes. Repeat process one more time for another 5 minutes.

Let cool for 5 minutes before serving.

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