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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

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Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Eggs Benedict casserole

BT Toronto | posted Friday, Oct 9th, 2015

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This is a great idea for brunch, a time-saver when you are having the family over and it is a great twist on a classic dish, courtesy of our friends at the Egg Farmers of Canada!

Eggs Benedict casserole

Ingredients:

  • 2 cups (500 mL) chopped ham
  • 6 English muffins, cubed
  • 6 eggs
  • 1 1/4 cups (315 mL) milk
  • 1/2 tsp (2.5 mL) each dry mustard and paprika
  • 1/4 tsp (1.25 mL) freshly ground pepper

Hollandaise Sauce

  • 3 egg yolks
  • 1/4 tsp (1.25 mL)dry mustardDash hot sauce
  • 4 tsp (20 mL)lemon juice
  • 1/2 cup (125 mL)salted butter, melted and hot
  • Pinch paprika (optional)

Method:

  1. Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.
  2. In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour over top of English muffins and ham. Cover and refrigerate overnight.
  3. Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.

Hollandaise Sauce

  1. Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.
  2. Serve over casserole. Sprinkle with paprika, if desired.

Courtesy Egg Farmers of Canada
www.eggs.ca

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Astounding eggs benedict

Chatelaine | posted Tuesday, May 5th, 2015

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Classic hollandaise is made with lots of butter, but we traded it for Greek yogurt with amazing results. And our favourite fast-food hash browns are usually deep fried, but we baked them instead and, wow, are they good!

PREP 25 MIN | TOTAL 25 MIN | MAKES 4 SERVINGS

INGREDIENTS

2 egg yolks
1/2 cup 2% Greek yogurt
1 tbsp unsalted butter, melted
1/2 tsp Dijon mustard
1/2 tsp lemon zest
1/4 tsp salt

EGGS BENNY

2
 whole-wheat English muffins
1 tbsp white vinegar
4 eggs
130-g pkg smoked salmon
1 cup baby spinach
1 tbsp finely chopped chives

INSTRUCTIONS

  •  FILL a wide pot 2 in. deep with water and bring to a simmer. Whisk yolks with yogurt, butter, Dijon, zest and salt in a medium heatproof bowl and place over water. Cook, whisking constantly, until mixture thickens and yolks are cooked, 7 min. Remove bowl from heat. Toast muffins.
  •  ADD vinegar to simmering water. Crack an egg into a small dish, then slip into water. Repeat with remaining eggs. Adjust heat so water gently simmers. Cook, uncovered, until whites are set and yolks are done as you like, 3 to 6 min. It’s best if yolks are runny.
  •  PLACE a muffin half on each plate. Top with spinach, then smoked salmon. Using a slotted spoon, remove poached eggs. Dab whites with paper towel to absorb water, then place an egg on each muffin. Whisk yogurt sauce and spoon overtop. Season with fresh pepper and sprinkle with chives.
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The Muskoka breakfast burger

BT Toronto | posted Monday, Jul 14th, 2014

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The Muskoka breakfast burger

Prep Time: 5 minutes

Makes: 1 burger

Ingredients:

  • 1 Ciabatta bun, toasted
  • 2 Bick’s® Sandwich Savers® 50% Less Salt Tangy Dill Pickles
  • 1 cooked beef burger
  • 1 slice tomato, grilled
  • 1 slice back bacon, grilled
  • 1 egg, fried, sunny side up

Method:

  1. Grill burgers, prepare ingredients.
  2. Place pickles on bottom bun and top with burger and remaining ingredients. Enjoy!

Courtesy Matt Basile, Lisa Marie Restaurant & Fidel Gastro Food Truck, www.bicks.ca 

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Cranberry orange muffins

BT Toronto | posted Friday, May 16th, 2014

cranberryorangemuffins-featured

Cranberry orange muffins

Makes 12

Ingredients:

  • 1 cup (250 mL) oat bran
  • 1 omega-3 egg
  • 1 ¼ cups (300 mL) buttermilk
  • 1 cup (250 mL) dark brown sugar, packed
  • 1 cup (250 mL) whole wheat flour
  • ¾ cup (175 mL) ground flaxseed
  • 1 tsp. (5 mL) baking powder
  • 1 tsp. (5 mL) baking soda
  • 2 Tbsp. (30 mL) cinnamon
  • 1 cup (250 mL) dried cranberries
  • 1 cup (250 mL) fresh or frozen whole cranberries
  • Zest of 1 orange

Method:

  1. Preheat the oven to 400°F (200°C.) Line a muffin tin with paper cup liners.
  2. In a large bowl mix together all the wet ingredients: oat bran, egg, buttermilk and the brown sugar.
  3. In a medium bowl using a wire whisk or a fork mix together all the dry ingredients: whole wheat flour, ground flaxseed, walnuts, baking powder, baking soda, and the cinnamon. Add the dried cranberries, whole cranberries and the zest from the orange.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Scoop into muffin cups. Bake for 20 – 25 minutes or until done.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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Sweet potato and chorizo hash with fried egg

BT Toronto | posted Monday, Apr 21st, 2014

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Turn last night’s dinner into a delicious breakfast hash!

Sweet potato and chorizo hash with fried egg

Ingredients:

  • 3 tablespoons olive oil
  • 2 sweet potato halves, cooked and diced
  • 125 grams dry-cured spicy chorizo sausage, diced
  • ¼ teaspoon salt
  • 2 eggs
  • 1 large green onion, thinly sliced (about 2 tablespoons)
  • ¼ cup salsa

Method:

  1. Heat 2 tablespoons butter in a large non-stick frying pan over medium heat. Add sweet potatoes, and spread in even layer. Cook without stirring until sweet potatoes start to brown, about 5 minutes. Stir potatoes, adding in chorizo, and salt; cook for 5 minutes. Set aside.
  2. Meanwhile, heat a small non-stick frying pan over medium heat. Add 1 tablespoon butter, crack in 2 eggs and cover for 1 minute. Remove from heat and keep covered for 3 minutes, or until desired doneness.
  3. Split sweet potato hash into two bowls, and top each with a fried egg. Season with salt and pepper and serve with salsa.

Courtesy Kary Osmond, www.karyosmond.com

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Raw Reset: Start your day with raw food

BT Toronto | posted Wednesday, Jan 8th, 2014

Almond milk

Ingredients:

  • 1 C Almonds, soaked at least 6 hours
  • 4 C water
  • 2 dates
  • 2 t vanilla

Method:

Drain almonds from soaking water. Add to blender with water, dates and vanilla. Process for 2 minutes. Strain through nutmilk bag. You can save the remaining pulp, dehydrate it and use it as flour for other recipes. ALTERNATIVE: 4 Cups water & 2 T raw nut butter

Chia seed pudding for one

Ingredients:

  • 1 cup fresh almond milk or coconut milk
  • 3 tbsp chia seeds
  • 1 banana mashed (keep 3 slices for garnish)
  • 1 tsp vanilla
  • pinch salt

Method:

Combine all ingredients in a large bowl and mix well. Let sit for at least 30 minutes to an hour and then mix again. Serve in a glass dish with sliced banana and sprinkle with cinnamon. Serve with a side on tropical fruit.

Green powder smoothie for one

Ingredients:

  • ½ cup coconut water
  • 2-3 Frozen Bananas (very frozen) chopped up
  • ½ cup another frozen tropical fruit (mango, peaches, pineapple or berries)
  • 5 leaves of kale or lettuce
  • 2 Tbsp fresh cilantro (4-5 sprigs)
  • 1 Tbsp maca
  • 1 tsp bee pollen
  • 1 tsp spirulina

Raw oatmeal

Ingredients:

  • ½ C raw oats
  • ½ C almond or coconut milk
  • ¼ raisins
  • 1 apple, shredded
  • 1 banana mashed

*Coconut flakes to garnish

Method:

  1. Mash banana well in bowl
  2. Add in remaining ingredients, stirring well. Let sit and garnish with coconut before serving.

Courtesy Meghan Pearson, www.meghanpearson.cawww.haciendadelsolcr.com

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