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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

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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Cheese Stuffed Giant Shells

Chatelaine | posted Thursday, Jan 14th, 2016

casserole

Preparation time: 20 minutes
Total time: 45 minutes
Makes: 4 servings

Ingredients

  • 12 jumbo shells
  • 2 tbsp olive oil, divided
  • 227 g cremini mushrooms, finely chopped
  • 1 garlic clove, minced
  • 1 cup extra-smooth ricotta
  • 2 tbsp finely chopped basil
  • 1/4 tsp salt, divided
  • 796-mL can whole tomatoes, drained well
  • 1/2 cup grated mozzarella

Directions

  • Preheat oven to 450F.
  • Cook shells in a large pot of boiling water following package directions (omitting salt) until tender, 14 to 16 min. Drain and set aside.
  • Meanwhile, heat 1 tbsp oil in a large non-stick frying pan over medium-high. Add mushrooms and cook, stirring often, until golden brown, 8 to 10 min. Stir in garlic and cook 2 more min. Transfer mixture to a large bowl. Stir in ricotta, basil and 1/8 tsp salt until combined.
  • Crush tomatoes finely, using hands or a wooden spoon, in a medium bowl. Stir in remaining 1 tbsp olive oil and 1/8 tsp salt. Season with fresh pepper. Spread half of tomato sauce over the bottom of an 8 x 8-in. baking dish. Fill each shell with a heaping tbsp of ricotta mixture, then arrange in baking dish, open side up. Spoon remaining tomato sauce overtop. Sprinkle with mozzarella.
  • Bake in centre of oven until cheese melts and shells are warmed through, 10 to 12 min.

Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE. Photo by Erik Putz.

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Eggs Benedict casserole

BT Toronto | posted Friday, Oct 9th, 2015

CroppedImage830506-EggBenedictCasserole-021

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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