As Montreal slowly defrosts and patios enter their thawing phase, McGill students will begin the gradual return to life outdoors. For many, a staple of both the end of the year and the warmer weather are potluck parties. Don’t get stuck being the person who brings the last-minute bag of chips, or the store-bought box of cookies. Here are three easy-to-make dishes that can be easily shared among friends, and taste delicious enough to treat yourself to after the end of a tough semester.
Appetizer: Cucumber bites
Makes 36 bites
4 ounce of cream cheese, softened
¼ cup of ranch dressing
2 tbs of dill
16 cherry tomatoes
Sprinkle of paprika
1. In a blender, mix cream cheese, ranch dressing, and dill.
2. Peel cucumbers, then slice into 1-inch pieces. Using a melon baller, scoop out a small hole from each cucumber bite.
3. Fill hole with cream cheese mixture, top with half a cherry tomato, and garnish with paprika to taste. Serve chilled.
Meal: Chicken fried rice with a spicy twist
600g of basmati
2 chicken stock cubes
8 skinless chicken breasts, thinly sliced
4 red peppers, sliced
600g of kidney beans
Handful of coriander, chopped
300g of frozen peas
1 onion, sliced
3 tsp of ground cumin
2 tbsp of sunflower oil
1. Put rice and chicken stock in a sauce pan, cover with water, and bring to a boil. Allow rice to simmer for approximately 20 minutes, then drain.
2. Put chicken with coriander and spices. Stir fry peppers in the sunflower oil for three minutes, until softened. Add chicken to pan and cook until tender (approximately five minutes). Add rice, beans, peas, and onions, and cook to taste.
(Adapted from bbcgoodfood.com)
Dessert: Peanut butter rum balls
Makes 48 balls
2 1/2 cups of icing sugar
2 cups of chocolate cookie crumbs
1 cup of butter, softened
1 cup of flaked coconut
3/4 cup finely chopped peanuts
1/2 cup of smooth peanut butter
1/2 cup of granulated sugar
1/8 cup of cocoa
2 tbsp of rum
1. Combine icing sugar, cookie crumbs, cocoa, butter, coconut, peanuts, peanut butter, sugar, and rum in a large bowl and blend into dough-like consistency.
2. Shape balls into 1/2-inch to 3/4-inch balls and roll in granulated sugar. Place in fridge in airtight container, and then keep until hardened.
(Adapted from foodnetwork.ca)