PGA Tour wives share their recipes

Enjoy the following recipes courtesy of Beyond the Fairways and Greens.

Enjoy the following recipes courtesy of Beyond the Fairways and Greens.

Rita DeMontis, QMI AGENCY

, Last Updated: 2:08 PM ET

Soccer's just a fond memory on the sports lover's horizon. Now - it's all about golf! And we're in the midst of the PGA Tours' RBC Canadian Open, taking place until July 28 in Montreal.

Golf is a true thinking person's game, one of minute concentration, fine hand-to-eye coordination, minute calculations and plenty of patience. To the uninitiated, it's all about holes-in-one, sand traps, backspins and bailouts, birdies and bogeys, mulligans and the legendary 19th hole. It's like a fine game of chess, only out in the great outdoors.

Of course, many of the players travel with family, and the wives of the PGA Tour Assoc., dedicate their time to various charitable events. This week, the women are organizing and hosting a special picnic for the kids and families at the Ronald McDonald House in Montreal - using tasty recipes from their gorgeous, Beyond The Fairways and Greens PGA Tour Wives book, which takes a look inside the lives of the PGA Tour families and offers a selection of delicious recipes.

Interesting to note, Canadian golfer, David Hearn selected RMHC as his charity of choice through the RBCGolf4Kids Program, and his wife, Heather Hean, (a Canadian and spokesperson for the event) has also offered a personal recipe to add some Canadiana flair to the event!

Enjoy the following recipes courtesy of Beyond the Fairways and Greens.

PGA TOUR WIVES ASSOCIATION RECIPES

Rickie Fowler’s Favorite Cookies

Contributed with Taylor Fowler, Rickie's sister

Ingredients:

  • 2 sticks (1/2 lb/8oz.) unsalted butter
  • 3/4cup (175ml) dark brown sugar
  • 3/4 cup (175) regular sugar
  • 1 Tbsp. (15ml) pure vanilla extract
  • 2 large eggs
  • 1 tsp. (5ml) salt
  • 1/2 tsp. (2ml) baking soda
  • 1 3/4 cups (4250ml) flour
  • 3 cups (750ml) oatmeal (not instant)
  • 1 cup (250ml) semi-sweet chocolate chips

Directions:

Slightly soften butter; cream together butter and both sugars. Add vanilla and eggs, one at a time. Resume mixing then add salt and baking soda. Continue to mix, and slowly add flour. When flour is mixed thoroughly, add oatmeal and mix well. Lastly, add chocolate chips.

Roll dough in golf-ball size balls and place on a parchment-lined baking sheet. Bake at 375F (190C) preheated oven for 8-10 minutes or until slightly brown.

Makes about 3 dozen.

Hearn Family (David and wife, Heather) Fruit Skewers

Skewer favorite in-season fresh fruit, dip & enjoy!

Ingredients:

Maple Dip of Champions:

  • 1/2 cup (125ml) sour cream
  • 1 cup (250ml) whipped cream
  • 1/4 cup (60ml) brown sugar
  • 1/4 cup (60ml) white sugar
  • 1-2 Tbsp. (15-30ml) pure maple syrup
  • 1 tsp. (5ml) pure vanilla extract
  • Selection of fruit in season

Directions:

Blend ingredients and serve with an assortment of favourite fruit including blueberries, grapes, blackberries, watermelon cubes, peach, and strawberries.

Serves 4-6.

Julie and Bill Hass Black Bean and Corn Dip Serves

Ingredients:

  • 1/4 cup (60ml) extra-virgin olive oil
  • 1/4 cup (60ml) apple cider vinegar
  • 1/4 cup (60ml) sugar
  • 1 can sweet corn, drained
  • 1 can black beans, rinsed and drained
  • 1 cup (250ml) diced Vidalia onion
  • 1 cup (250ml) feta cheese, crumbled

Directions:

Mix oil, vinegar and sugar together. Add corn, beans, onions, and feta cheese. Mix all ingredients together and let sit in refrigerator for an hour before serving. Serve with tortilla chips.

Serves 6.

Anita and Oar Uresti's Guacamole Dip

Ingredients:

  • 3 avocados
  • 1 small tomato
  • 3 leaves cilantro
  • 1/2 onion, diced
  • 1 Tbsp. (15ml)lemon juice
  • 2 tsp. (10ml) sea salt

Directions:

Cut avocado down middle. Using a large knife, “hammer” it into the seed, then pull knife out. Seed should pop out with it. Spoon out avocado into a bowl.

Chop tomato, cilantro, and onions fairly fine. Tomato is more for colour. Add all ingredients to bowl. Fresh lemon juice is best for a fresh taste, but it also helps guacamole keep its bright green colour. Mash mixture together, but not too much; lumpy looks traditional. Add salt and stir.

Save one avocado seed put it back into dip until ready to serve. Serve with really thick tortilla chips!

Serves 4-6.

Juli and Geoff Ogilvy Quinoa Salad

Ingredients:

  • 1 cup (250ml) quinoa, any colour
  • 1 3/4cups (425ml) cold water or vegetable broth
  • 1 small red onion, diced
  • 8 oz. (225g) feta cheese
  • I can lentils, drained and rinsed
  • 1 cup (250ml) dried cranberries
  • 1/2 cup (125ml) olive oil
  • Juice of 2-3 lemons
  • 1 tsp. (5ml) sherry vinegar
  • Salt and pepper
  • Favourite hot sauce
  • Fresh chives

Directions:

Salad:

Rinse quinoa thoroughly in a sieve and drain well. Place quinoa in saucepan and cover with cold water or broth. Bring to a boil and reduce heat to low, simmer until all liquid is absorbed (about 10-12 minutes). Combine quinoa, onion, lentils, feta, and cranberries.

For Dressing:

Combine all ingredients and use a hand-held immersion blender. If an immersion blender is unavailable, cut up chives first, then add all ingredients in a jar and shake vigorously.

If serving cold, once quinoa is cooked, place on a baking tray and place in refrigerator until cooled, about 30 minutes. Once quinoa has cooled, combine quinoa, onion, lentils, feta, and cranberries and toss with dressing.

Serves 6-8.

Carrie and Bo Van Pelt's Chicken Nuggets

Ingredients:

  • 3/4 cup (175ml) crushed French’s French Fried Onions
  • 1 Tbsp. (15ml) flour
  • 1/4 tsp. (5ml) salt
  • 1 8-oz. (225g) tube crescent rolls
  • 1 large, cooked chicken breast
  • 1 egg, beaten
  • Poppy seeds

Directions:

Grease cookie sheet. In a shallow bowl, mix crushed onion rings, flour, and salt. Cut dough into 16 pieces. Cut up chicken into small cubes.

Dip chicken pieces in egg and coat with dry mixture. Roll up into dough triangles like a crescent roll. Brush with extra egg and sprinkle on poppy seeds. Dough does not have to be completely sealed around chicken.

Bake in preheated 350F (180C) oven for 10-12 minutes or until golden brown.

Serves 2-4.

Macaroni and Cheese

Contributed by Donna Rhodus, on behalf of her son, Josh Teater

Ingredients:

 

  • 1-lb. (450g) box of macaroni (cooked per instructions on box)
  • 1-lb. (450g) Velveeta cheese
  • 2 cups (500ml) sharp (or extra sharp) cheddar cheese
  • 1/2 cup (125ml) butter or margarine, divided
  • 2 cups (500ml) whole milk
  • Salt and pepper

Directions:

Preheat oven to 350F (180C). Place one layer of cooked macaroni in greased or sprayed casserole dish. Put layer of Velveeta cheese on top of macaroni. Put one cup of cheddar cheese over Velveeta cheese. Sprinkle salt, pepper, and 1/4 cup (60ml) of butter on top of mixture. Repeat steps and add milk to dish to almost cover macaroni. Bake for 1 hour. Remove from oven and let sit for 15 minutes before serving.

Serves 6-8.

Laura’s Perfect Salad

Courtesy of Heather and Ben Crane

Ingredients:

  • 1-2 Tbsp. (15-30ml) rice vinegar
  • 1/4 cup (60ml) walnut oil
  • 1 shallot, finely diced
  • 1 clove garlic, pressed
  • 1 tsp. (5ml) honey
  • Dab horseradish
  • 1 tsp. (5ml) Dijon mustard
  • Salt and pepper to taste
  • Lettuce- red leaf or Boston head
  • 1 avocado, peeled and chopped
  • 1/2 cup (125ml) pecans
  • 1/4 cup 60ml) dried blueberries

 

Directions:

Mix together salad dressing ingredients. Use a small food processor and add oil last, letting it drip through little holes in the top. This helps it stay “emulsified”. Add avocado, pecans and dried blueberries to lettuce. Works best to wet hands and mix lettuce by hand with dressing.

Serves 4-6.

Variation: Add cooked rotisserie chicken, sliced to make this a main entrée.


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