party prep! recipes to get us in the canada 150 celebrations mood - grill basket fish recipe

Help Celebrate 150 anniversary of Canada-have a party for yourself.
Go Outdoors, grill, picnic, invite neighbors, break the street hockey equipment and don't forget the fireworks. This is a once-in-a-lifetime event.
Foodland sourced offers some amazing recipes to pay tribute to our great country-simple, delicious and memorable, the ingredients are purely Canadian.
Don't forget the birthday cake!
All recipe controls Foodland Ontario.
East Coast RAPPIE pie burgerthes burger is a replica of the traditional Rappie pie, a popular Acadia dish from the P. areaE. I.
And southwest Nova Scotia.
In a large non-stick frying pan
Cook bacon in high temperature to crisp.
Drain on paper towelslined plate.
4 dice, the remaining 2 crushed; set aside.
Cook the potatoes, onions, salt and pepper in the remaining fat until the potatoes soften for about 5 minutes and stir continuously. Set aside.
In a medium bowl, mix the chicken, bacon Ding, potato mixture and eggs evenly.
Divide the mixture into six equal parts
The size of the ball and the shape is 1/2inch (1 cm)thick burgers.
Place the burger on a greased Grillhigh heat.
Grill, cover, 5 minutes per side until the thermometer side body is inserted in the center of each burger with a reading of 165F (74C).
Add sour cream and crushed bacon in a small bowl.
Assemble the burger on the bread with 2 tablespoons on top. (30mL)
Bacon sour cream with leeks. Serves 6.
Grilled Breakfast POUTINEFor fun and unique but oh-so-
Breakfast in Canada.
Put potatoes, oil, peppers, salt and pepper into a large bowl and stir well-coated.
Wrapped in 4 separate foil packages, potato wedges are evenly distributed.
Where on the grill-high heat.
Grill with lid for 15 minutes.
Turn the parcel over and bake the potatoes until the potatoes turn into a fork
About 15 minutes.
At the same time, place the bacon in a separate part of the greased Grillhigh heat.
Grill, covered until cooked, about 2 minutes per side.
Take the dice out of the heat and set aside.
In a small frying pan, medium or above
Heat, melt butter, Cook mushrooms, stir until tender once in a while for about 5 minutes. Set aside.
In a large non-stick frying pan in medium heat, break the eggs into the frying pan.
Cook until the protein is solidified, but the egg yolk still has a runny nose for about 4 minutes.
Open each foil bag and top potatoes with cheese, bacon, tomatoes, mushrooms, scallions and eggs.
Sprinkle with pepper and tomato sauce. Serves 4.
Baked pastries and mixed berriesperect are perfect for entertainment, these cinnamon-
Scented beaver tail
The shape of the pastry is baked instead of fried like a Canadian Idol with whipped cream, fresh berries and Jelly Jam-delicious!
Sauces: pastries: toppings: Sauces: Mix sugar, blueberries, strawberries, raspberries and water in a small pot.
Cook for 3 minutes and stir occasionally.
Heat dissipation;
Stir with your hands until smooth.
Pastry: put in a medium bowl and mix sugar with cinnamon; set aside.
Divide each biscuit in half.
Expand or stretch each to 5-x 3-inch (12 x 8 cm)oval.
Brush with some melted butter.
Grill, bare, medium or above
Low heat on each side for 2 minutes.
Remove from the grill;
Brush with the rest of the butter and add cinnamon sugar.
Toppings: Stir blueberry, strawberry, raspberry and maple syrup in a small bowl.
Apply whipped cream and berries to each pastry;
Jam with jelly.
Make 10 pastries.
Grilled honey garlic trout with vegetable fillets for quick cooking;
Add some seasonal vegetables to the grill and you will have a delicious and healthy outdoor dinner.
Put the fish fillet in a large dish.
Stir honey, soy sauce and garlic together in a small bowl.
Pour the fish fillet and place it for 10 minutes.
At the same time, put the zucchini, red pepper, onion and 1 tablespoon together in the middle bowl. (15mL)
Oil, salt and pepper.
Put the vegetables in the grill basket;
Medium grill
High temperature before vegetables soften
Crisp, about 10 minutes, occasionally turn around.
Remove and reserve.
Place the fillet on a greased Grillhigh heat.
Grill, cover, until tested with a fork, the fish is opaque and prone to peeling, about 5 minutes per side.
Chop up the vegetables and put them in a medium bowl.
In a small bowl, stir the remaining oil, mustard and lemon juice together.
Add vegetables and stir.
Cut each trout in half with grilled vegetables. Serves 4.