Valli Little’s Cajun Ocean Trout with Pineapple Salad

INGREDIENTS

  • 1 tsp each ground cumin, coriander, sweet smoked paprika (pimenton) and fennel seeds
  • 2 tbs olive oil
  • 4 x 150g ocean trout fillets, skin removed, pin-boned
  • 1/2 pineapple, peeled, cored, thinly sliced
  • 2 Lebanese cucumbers, cut into thin wedges
  • 1 long red chilli, seeds removed, thinly sliced
  • Juice of 1 lime
  • 1/2 cup coriander leaves
Continue reading “Valli Little’s Cajun Ocean Trout with Pineapple Salad”


Salsa Verde Shrimp with Cilantro Rice

INGREDIENTS

1 c. white rice

2 tbsp. extra-virgin olive oil

2 tbsp. diced shallot

2 cloves garlic, minced

1 lb. shrimp, peeled and deveined

kosher salt

Freshly ground black pepper

1 c. salsa verde

1/4 c. chopped fresh cilantro, divided

Lime wedges, for serving

Continue reading “Salsa Verde Shrimp with Cilantro Rice”

April 2021 Newsletter

Dear HCCUA Members:

It’s time to focus on your health! Spring is here and it’s time for new beginnings.  It’s easy to fall out of our daily routines in diet and exercise during winter months and even easier to indulge in a variety of endless sweets. Unfortunately, these indulges to fatty foods and sweets can sometimes spike glucose levels to undesirable readings and raise other health risks.

Continue reading “April 2021 Newsletter”

Pineapple Salsa Grilled Chicken

INGREDIENTS

Juice of 4 limes, divided

1/4 c. 

plus 1 tbsp. freshly chopped cilantro

1/4 c. 

extra-virgin olive oil, plus more for grill

2 tsp. 

honey

Kosher salt

1 lb. 

boneless skinless chicken breasts

2 c. 

chopped pineapple

avocado, diced

1/4 

red onion, diced

Freshly ground black pepper

Continue reading “Pineapple Salsa Grilled Chicken”

Buffalo Chicken Stuffed Peppers

INGREDIENTS

4 bell peppers, halved, seeds and cores removed

1 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

3 tbsp. butter

1/2 large onion, chopped

2 cloves garlic

3 c. shredded rotisserie chicken

1/2 c. hot sauce (preferably Frank’s Red Hot)

2 c. shredded Gouda

Ranch dressing, for drizzling

2 tbsp. freshly chopped chives

Continue reading “Buffalo Chicken Stuffed Peppers”


Mini Brie & Apple Quiches

Ingredients 30 servings

  • 30 mini phyllo shells (two 1.9-ounce packages; see Note)
  • 1/2 medium apple, peeled and finely diced
  • 5 large eggs
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • Pinch of freshly ground pepper
  • Pinch of ground nutmeg
  • 4 ounces Brie (1/2 small wheel), cut into 30 squares
Continue reading “Mini Brie & Apple Quiches”

Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts

Ingredients 6 servings

  • 2 3/4 cups precubed butternut squash
  • 2 1/2 cups halved Brussels sprouts (or quartered, if large)
  • 1 teaspoon extra-virgin olive oil
  • 3/4 teaspoon salt, divided
  • 1/8 teaspoon ground pepper plus 1/4 teaspoon, divided
  • 2 cups cubed cooked chicken (1/2-inch; about 10 ounces)
  • 1 cup red grapes, halves
  • 1/2 cup very thinly sliced red onion
  • 1 5-ounce package baby arugula
  • 1/4 cup walnut oil or extra-virgin olive oil
  • 2 tablespoons white-wine vinegar
  • 2 tablespoons finely chopped shallot
  • 2 teaspoons Dijon mustard
Continue reading “Chicken, Arugula & Butternut Squash Salad with Brussels Sprouts”

August 2020 Newsletter

Dear HCCUA Members:

We hope you are all enjoying your summer! It is almost time for back to school and with the uncertainty if schools will reopen and which model is best suited for kids safety is at question. Many parents are concerned but need to carry on working on a daily basis to continue to provide for their families. There are a few key factors you should start implementing into your schedules to prepare your child for the new school year and this new normal we live in.

Continue reading “August 2020 Newsletter”