May, 2014Long weekend Leftovers

Hooray for long weekends! To me, the May 24th weekend is the best one because it means that many warmer weekends are on the way.

Typically I like to do something low-key on the long weekends, like get out of the city and go to a cottage with friends. But if you’re anything like me, planning the perfect cottage meal can be a challenge; it’s easy to resort to the standard hotdogs and hamburgers.

To take a break from the regular cottage fare, try this recipe for Chicken and Canadian Cheddar Sliders with Cucumber Remoulade. They’re a refreshing change from the usual, with smooth Canadian Cream Cheese and yummy Canadian Cheddar. The cheese definitely taste delicious on their own, and combining them with seasoned chicken breasts makes them the perfect lunchtime meal. If you’re lucky, you’ll even have leftovers for dinner.

And of course, what cottage weekend is complete without wine? Try cozying up to the campfire with Blue Mountain Vineyard and Cellars Chardonnay. It’s a citrusy wine with complex flavours of lemon and lime fruit notes on the finish.

And if you prefer something a little sweeter, Featherstone Winery Black Sheep Riesling is a medium-bodied wine that’s packed with juicy peach and lime aromas. Whatever you choose, it’s sure to be a great weekend when you’re surrounded by friends.

Now we’ll just keep our fingers crossed that it doesn’t rain.

Chicken and Canadian Cheddar Sliders with Cucumber Remoulade Recipe

Ingredients:BlueMountain_2012_Chardonnay

3 tbsp (45 mL) Canadian Cream Cheese, softened
1 tbsp (15 mL) lemon juice
1 tbsp (5 mL) lemon zest
salt and freshly ground pepper
1 English cucumber, seeded and julienned (or grated and drained)
1 lb (450 g) chicken breasts, cut into strips
1 tsp (5 mL) paprika
½ tsp (2 mL) garlic powder
½ tsp (2 mL) cinnamon
1 tbsp (15 mL) butter
12 bread rolls
5 oz (150 g) Canadian Medium Cheddar, sliced
1 cup (250 mL) baby spinachFeatherstone Black Sheep Riesling

Preparation:

In a bowl, mix Cream Cheese with lemon juice and zest. Season with salt and pepper and add cucumber. Stir and reserve.

Season chicken with spices. In a saucepan, melt butter on high heat and brown chicken 5 minutes or until thoroughly cooked.

Cut bread rolls in half without cutting through completely.

Open and place Cheddar on bottom halves and heat in oven at 325°F (160°C) for 2 minutes or until cheese softens.

Top with chicken, spinach and cucumber remoulade.

Recipe developed and printed with permission from Dairygoodness.ca.