Fried Chicken Sandwich

Serving Size: 2 Servings
Total Time: 45 Minutes

Ingredients:

• 2 burger buns
• 2 slices Swiss cheese

For the Chicken

• 2 chicken breasts
• 1/4 cup Mazola Corn Oil
• 1/2 cup flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 2 cups corn flakes, slightly crushed
• 2 eggs, beaten

For the Chipotle Mayo

• 1/2 cup mayonnaise
• 1 small can chipotle peppers

For the Cucumber Slaw

• 1 cup cucumber slices
• 1/2 cup shredded cabbage
• 1 Tbsp Mazola Canola Olive Oil blend
• Juice from half a lemon
• 2 garlic cloves, minced
• 2 Tbsp chopped parsley
• Salt and pepper, to taste

For the Hot Honey

• 3 Tbsp honey
• Juice from half a lemon
• 1/2 tsp chili flakes
• 1 garlic clove or 1/4 tsp garlic powder
• 1/4 tsp paprika
• Salt to taste

Directions:

1. Start by mixing the flour and spices together in a shallow bowl. Beat eggs in a separate bowl and in a third bowl, slightly crush the cornflakes. Bread the chicken by dipping in the flour mixture, then eggs and finally cornflakes.
2. Heat the Mazola Corn Oil to 350F and carefully fry the chicken until it has an internal temperature of 165F, flipping several times to prevent burning on one side.
3. While frying, prepare the cucumber cabbage slaw and hot honey. Once chicken is cooked, drizzle that delicious, sweet and spicy hot honey over and top with a slice of cheese.
4. Blend the mayonnaise with chipotle peppers to create a spicy mayo.
5. Assemble the sandwich with the spicy mayo, chicken, cheese, and slaw.

The post Recipe for Fried Chicken Sandwich from Mazola appeared first on Toronto Guardian.

Shrimp in Garlic Sauce

Serving Size: 4-6
Total Time: 55 minutes

Ingredients:

• 1/2 cup Mazola Canola Oil
• 1/4 cup minced fresh garlic
• 1/2 teaspoon salt
• 1 tablespoon fresh lime juice
• 1 chipotle chile from canned chipotles in Adobo sauce, seeded and diced
• 2 pounds large (21 to 30 count) raw shrimp, peeled and deveined (tail-on, if desired)
• 3 to 4 tablespoons fresh cilantro leaves
• Lime wedges for garnish

Directions:

1. Heat oil, garlic and salt in a small saucepan over low heat just until oil begins to bubble slightly.
2. Turn heat to very low and cook until garlic turns pale golden brown, about 20 to 25 minutes.
3. Stir in lime juice and chipotle chile; continue to cook for 2 minutes. Remove from heat and set aside.
4. Drain shrimp well and pat dry with paper towels.
5. Using a large spoon, skim 1/4 cup of the oil (not the garlic) into a large non-stick skillet over medium-high heat.
6. Add half of the shrimp and cook for 2 minutes without stirring to brown shrimp.
7. Turn shrimp and continue cooking for 1 to 2 minutes until cooked through.
8. Scoop cooked shrimp into a serving dish and set aside.
9. Spoon an additional 2 tablespoons of the garlic oil into the hot pan and add the remaining shrimp.
10. Cook for 2 minutes without stirring to brown shrimp.
11. Turn shrimp.
12. Add all of the remaining oil, including garlic and chilies to the pan.
13. Continue cooking until shrimp are cooked through.
14. Remove from heat and pour into serving bowl with first batch of shrimp.
15. Sprinkle with cilantro and garnish with lime wedges; serve immediately.

Serving suggestions: This dish is delicious served with plain long grain rice, or fresh bread to soak up the sauce.

The post Recipe for Shrimp in Garlic Sauce from Mazola appeared first on Toronto Guardian.

Cinnamon Chocolate Truffles

Serving Size: 36 Truffles
Total Time: 4 hours

Ingredients:

• 1 cup heavy cream
• 2 tablespoons butter
• 1 teaspoon ground cinnamon
• 8 ounces bittersweet chocolate, broken into pieces
• 8 ounces semi-sweet chocolate, broken into pieces
• 2 teaspoons pure vanilla extract
• 14 ounces semi-sweet chocolate, broken into pieces
• 1 tablespoon Mazola® Vegetable Oil
• 2 ounces white chocolate, broken into pieces

Directions:

1. Heat cream, butter and cinnamon over medium-high heat in a saucepan. Bring to a boil, about 5 minutes. Remove from heat; stir in bittersweet and 8 ounces semi-sweet chocolates. Add vanilla; pour mixture into a 15 x 10-inch pan lined with waxed paper. Chill in refrigerator 2 hours.
2. Roll 1 tablespoon mixture into a ball; repeat with remaining mixture.
3. Place 14 ounces semi-sweet chocolate and oil in microwave safe bowl and heat on high until just melted, stirring every 30 seconds. Roll each truffle in melted chocolate and place onto waxed paper to cool, about 1 hour.
4. Place white chocolate in microwave-safe bowl and heat on high until just melted, stirring every 30 seconds. Pour into a pastry bag with a small circle tip OR a small resealable plastic bag, cutting one corner. Drizzle white chocolate over tops of truffles. For best flavour, refrigerate overnight.

The post Recipe for Cinnamon Chocolate Truffles from Mazola appeared first on Toronto Guardian.

Lemon Pepper Chickpea Salad

Serving: 12 servings
Total Time: 1 hour 20 minutes

Ingredients:

• 1 can (15 ounces) chickpeas or garbanzo beans, drained
• 1 cup canned reduced-sodium black beans, rinsed and drained
• 1/2 cup celery, diagonally cut in 1/4-inch slices
• 1 cup red bell pepper, finely chopped
• 1 cup green bell pepper, finely chopped
• 1/2 cup red onion, finely chopped
• 2 tablespoons cilantro
• 2 teaspoons lemon pepper seasoning
• 1/2 teaspoon garlic minced
• 1/2 teaspoon ground cumin seed
• 2 tablespoons apple cider vinegar
• 2 tablespoons lime juice
• 1 1/2 tablespoons Mazola® Canola Olive Oil Blend

Directions:

1. Combine beans, celery, peppers and red onion in a large serving bowl.
2. Mix cilantro, lemon pepper seasoning, garlic, cumin, vinegar, lime juice and corn oil in a separate bowl. Pour over bean and pepper mixture; stir to thoroughly combine.
3. Cover; chill a minimum of 1 hour to blend flavours.

The post Recipe for Lemon Pepper Chickpea Salad from Mazola appeared first on Toronto Guardian.

Fresh Sweet Potato Salad with Honey Parmesan Dressing

Serving Size: 6 to 8 servings
Total Time: 1 hour 15 minutes

Ingredients:

For the Salad

• 3-1/2 pounds fresh orange-fleshed sweet potatoes (medium-sized)
• 1 medium white onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3/4 cup thinly sliced celery
• 4 slices bacon, cooked and crumbled

For the Honey Parmesan Dressing

• 2 tablespoons water
• 1/2 cup fresh lemon juice
• 1/4 cup orange juice
• 1/2 cup Mazola® Canola Olive Oil Blend
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons honey
• 1 teaspoon dried basil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

Directions:

1. Bring 4 quarts salted water to a boil in an 8-quart saucepan.
2. Add sweet potatoes (unpeeled); return to a boil.
3. Cover, reduce heat, and simmer 20 to 30 minutes, just until fork tender. Do not overcook.
4. Remove potatoes from water, let sit until cool enough to handle.
5. Peel, halve lengthwise, and slice potatoes 1/4-inch thick.
6. Combine with onion, bell pepper, celery and bacon.
7. Toss with Honey Parmesan Dressing.
8. Cover and refrigerate several hours or overnight.
9. Toss before serving.

For the Honey Parmesan Dressing

1. Combine all dressing ingredients in jar with tight-fitting lid.
2. Cover and shake well.

The post Recipe for Fresh Sweet Potato Salad with Honey Parmesan Dressing from Mazola appeared first on Toronto Guardian.