1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Recipes

Cheesy Chicken Freezer Burritos

BT Toronto | posted Thursday, Aug 17th, 2017

Share from Pixlr (5)

Cheesy Chicken Freezer Burritos

Makes 12

Ingredients:

  • 2 cups cooked brown rice
  • 398-mL can refried beans (1 ¾ cups)
  • 341-mL can no salt added corn kernels (1 ½ cups)
  • 1/3 cup chopped pickled jalapenos (optional)
  • 1 rotisserie chicken, meat removed and shredded (about 4 cups)
  • 1 cup salsa
  • 12 large flour tortillas (white or whole wheat)
  • 2 cups shredded cheddar-mozzarella
  • Guacamole and sour cream (optional)

Directions:

  1. Stir rice, refried beans, corn and pickled jalapenos together in a large bowl.
  2. Toss chicken with salsa in another bowl.
  3. One at a time, lay a tortilla on the counter. Smear about 1/3 cup bean-rice mixture horizontally across the middle of the tortilla (leaving the edges clear).
  4. Top with about 1/3 cup chicken-salsa mixture. Sprinkle with about 3 tablespoons cheese.
  5. Fold in the sides then roll up the burrito, making sure no filling escapes. Wrap tightly in aluminum foil. Repeat with remaining ingredients.
  6. Freeze until solid. To reheat, remove foil and wrap in a damp paper towel. Cook in the microwave 2 to 3 min or until piping hot.
  7. Serve with guacamole and sour cream if you like.

Recipes by Claire Tansey.

Clairetansey.com

Tags: , , , , , , , , , ,

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.

Tags: , , ,

Grilled asparagus and goat cheese appetizers

BT Toronto | posted Monday, Jun 1st, 2015

asparagus-featured

Feature the jewels of the season on crisp toasts with goat cheese and a drizzle of balsamic glaze. If you cannot find balsamic glaze, just drizzle with a little balsamic vinegar.

Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 6 (12 appetizers)

Grilled asparagus and goat cheese appetizers

Ingredients:

  • 1 baguette
  • 2 tbsp (25 mL) olive oil
  • 1 clove garlic, halved
  • 12 oz (375 g) Ontario Asparagus, trimmed
  • Pinch each salt and pepper
  • 1/2 cup (125 mL) Ontario Goat Cheese, softened
  • 2 tbsp (25 mL) balsamic glaze

Method:

  1. Slice baguette diagonally into 12 (1/2-inch/ 2 cm) thick slices. Brush with 4 tsp (20 mL) of the oil. Place on greased grill over medium heat. Grill for 2 to 4 minutes, turning once, until light golden. Transfer to serving platter. Rub each slice with cut side of garlic; set aside.
  2. If asparagus spears are thick, slice in half lengthwise. Place asparagus on rectangular grill topper or in grill basket. Brush with remaining oil; sprinkle with salt and pepper. Grill over medium heat, turning once, until tender-crisp, 3 to 5 minutes. Cut spears into thirds.
  3. Spread goat cheese evenly over each baguette slice. Top with asparagus spears. Drizzle with balsamic glaze.

Tip: To serve the appetizers warm, just pop them back on the barbecue once you have spread with goat cheese and heat them for another minute or two.

 

Tags: , ,

Slow cooker French onion soup

Cityline | posted Tuesday, Feb 17th, 2015

frenchonionsoup-featured

Slow cooker French onion soup

Prep time: 30 minutes
Total time: 7 hours 30 minutes
Serves: 4

Ingredients:

  • 1.75 kg cooking onions, thinly sliced (about 14 cups)
  • 3 tbsp butter, cubed
  • 1/4 tsp salt
  • 4 1/2 tsp all-purpose flour
  • 3 tbsp vermouth or dry white wine
  • 900 mL beef broth
  • 1/3 cup water
  • 1 demi-baguette
  • 1 tbsp butter, at room temperature
  • 2 cups grated gruyère or emmental cheese

Method:

  1. Combine onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
  2. Stir in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
  3. Position rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 minute per side.
  4. Arrange 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 minutes.

Make-ahead tip: Soup (without toasts) keeps well up to 3 days in the fridge or up to 2 months in the freezer. Flavour will improve as it sits.

For a stovetop version: Caramelize the onions and salt over medium until dark golden. Add flour, then vermouth, broth and water, and simmer, covered, for at least 30 minutes.

Tags: , , , , , , , ,

Apple and smoked gouda grilled cheese

BT Toronto | posted Tuesday, Oct 14th, 2014

grilledcheesegouda.JPG

Apple and smoked gouda grilled cheese

Makes 4 sandwiches

Ingredients:

  • 8 slices of rustic bread
  • 100 to 200 grams thinly sliced smoked gouda
  • 1 apple, halved, cored and thinly sliced
  • Butter

Method:

  1. Heat a large non-stick frying pan over medium-low heat.
  2. Layer 4 slices of bread with cheese and apple. Top with remaining slices of bread.
  3. Spread both outside pieces of bread with butter.
  4. Working in batches, add sandwiches to frying pan and cook until crispy and golden, then flip.

Kary’s Helpful Hints:

  • The key to a perfect golden crust and melted centre is low and slow heat.
  • You can substitute pear for apple.
  • Arugula would add a nice peppery bite to this sandwich.
  • The apple adds a nice sweetness eliminating the need for ketchup.

Courtesy Kary Osmond, www.karyosmond.com | Twitter: @KaryOsmond

Tags: , , , , , , , ,

Not-cho vegan cheese dip

BT Toronto | posted Tuesday, Aug 13th, 2013

Not-cho cheese dip

Ingredients:

  • 1 cup soaked raw cashews
  • 1-2 tablespoons lemon juice
  • 2 teaspoons onion powder (or ¼ cup fresh, grated)
  • 1 teaspoon garlic powder (or 1 clove fresh, grated)
  • 2 teaspoons cumin
  • 4 oz jar of chopped (or 1 large whole roasted pimento)
  • 1 teaspoon of salt
  • 2 tbsp. Nutritional Yeast
  • 1 tbsp. Hemp Seeds
  • 1/2 cup water**

Method:

  1. Whiz above ingredients in blender until smooth. Serve with fresh veggies, nacho chips or crackers.

**You can also add more water to this mix to reach a saucier consistency, which is super as a sauce for raw zucchini noodles!

Courtesy Meg Pearson,
www.twitter.com/mapwellness

Tags: , , , , ,