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Recipes

Atlanta Falcons-style fried chicken and waffles

BT Toronto | posted Tuesday, Nov 19th, 2013

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Atlanta Falcons-style fried chicken and waffles

Ingredients:

  • 1 (3lb) fryer chicken, cut into 8 pieces,
  • 1 cup all purpose flour
  • 1 tablespoon Cajun seasoning
  • Vegetable oil, for frying

Buttermilk waffles:

  • 2 cups all-purpose flour
  • 3 ½ teaspoons baking powder
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 2 large eggs
  • 4 tablespoons unsalted butter, melted
  • 1 ½ cups buttermilk
  • ½ bottle beer
  • ½ cup maple syrup

Method:

  1. Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.
  2. Rinse the chicken under cold running water and do not dry; leave wet. In a large sealable bag, combine the flour with the Cajun seasoning. Add the chicken pieces 1 at a time, seal, and shake to coat evenly. Remove and place on a wire rack over a baking sheet and let sit for 5 to 10 minutes.
  3. Carefully add the chicken to the hot oil and fry, turning once, until golden brown and the meat is cooked through, 20 to 30 minutes (the thighs and legs will take longest to cook). Remove and drain on paper towels. Remove the pan from the heat and with a slotted spoon, scoop out any browned bits remaining in the pan and drain on paper towels.
  4. Mix together the beer and maple syrup over low heat for 10 minutes.
  5. Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.
  6. In a clean bowl, beat the eggs. Add the butter and buttermilk and beat to combine. Add the wet ingredients to the dry ingredients, and mix well.
  7. Pour the batter into the hot waffle iron and cook until golden brown and lightly crisp. Remove and if desired, top with a slice of butter, and serve with the chicken and maple syrup.

Courtesy Chef Michael P. Clive, @michaelpclive

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Phyllo pastry stuffed with chicken and leeks

BT Toronto | posted Tuesday, Nov 12th, 2013

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Phyllo pastry stuffed with chicken and leeks

Ingredients:

  • 1 roasting chicken, cooked
  • 1 tsp dried oregano
  • Fresh cracked pepper
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 5 cups white button and Cremini mushrooms, quartered
  • Fresh thyme, chopped
  • Pinch of salt
  • ¼ cup white wine
  • 2 tbsp olive oil
  • 1 shallot, minced
  • 2 leeks, white and pale green parts, thinly sliced
  • Pinch of salt
  • 1 cup feta cheese, crumbled

Method:

  1. Remove the skin from the roasting chicken and discard. Remove the meat from the bones and chop into small pieces.  Transfer to a large bowl and season with oregano and fresh cracked pepper. Set aside.
  2. Heat the olive oil and butter in a large saucepan over medium-high heat.  Add the mushrooms, thyme and a pinch of salt.  Once the mushrooms start to release liquid, add the wine. Reduce the heat to medium and cook until the all of the liquid has evaporated.  Remove from heat and transfer to the bowl with the chicken.
  3. Heat the olive oil in the same saucepan over medium heat.  Add the shallot, leeks and pinch of salt.  Cook until the shallots and leeks are soft, about 5 minutes.  Remove from heat and transfer to the bowl with the chicken.  Set aside to cool.
  4. Add the crumbled feta cheese to the cooled filling and mix.  Your filling is now complete and ready to be added to the phyllo pastry.
  5. Melt 1/2 cup butter in a small saucepan over low heat.  Remove from the heat and skim away any foam.  Use only the clarified butter and avoid the white milk solids that have settled on the bottom of the pan.
  6. Gather two of the phyllo sheets and cover the remaining sheets with a damp cloth to avoid drying out.  Lay the two sheets of phyllo along the bottom of a 9-x13-inch (33×23 cm) shallow baking dish.  Allow the sheets to overlap in the center of the pan and the excess to hang over the sides of the pan.  Brush the sheets lightly with some of the melted butter.  Arrange another six sheets of phyllo in the same manner, brushing each sheet with melted butter.  Add the filling and spread it evenly in the pan.
  7. Gather the excess phyllo pastry hanging over the sides of the pan and fold over to enclose the filling.  Brush each layer with melted butter.  Lay the remaining two layers of phyllo pastry on the very top and allow the phyllo to wrinkle and fold to create a ruffled top. Brush with melted butter.  Cover in plastic wrap and refrigerate for 30 minutes.
  8. Remove from the refrigerator and lightly sprinkle the top of the pastry with water.  Place in the middle of a preheated oven and bake at 350°F (180°C) until golden brown and crispy, about 45 minutes.  Cut into serving pieces and serve warm or cold.

Courtesy 3 Greek Sisters

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Wookie curry in a hurry

BT Toronto | posted Thursday, Oct 31st, 2013

wookie-featured

Wookie curry in a hurry

Serves 4 humans or 1 wookie

Ingredients:

  • 2 tablespoons olive oil
  • 1 onion, sliced thinly
  • 1 red pepper, sliced
  • 2 teaspoons curry powder
  • ½ cup yogurt
  • ¾ cup heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tomato, diced
  • 1 rotisserie chicken, pulled of all its meat
  • ¼ cup fresh cilantro, finely chopped
  • 2 cups white rice, cooked

Method:

  1. Heat the oil in a skillet over medium-low heat. Add the onion and peppers, sauté, stirring occasionally, for 10 minutes.
  2. Sprinkle with the curry powder and cook, stirring, for 1 minute.
  3. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes. Cook for an additional 10 minutes. Remove from heat.
  4. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Courtesy Michael P. Clive, www.michaelpclive.com

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The Perfect Sandwich Duo: Roasted chicken & Grilled portobello mushroom

BT Toronto | posted Thursday, Oct 17th, 2013

mairlynsmithsandwiches-featured

Roast chicken with pear & brie sandwich

Serves 1

Prep Time: 10 min; Total Time: 10 min

Ingredients:

  • 2 slices Dempster’s Healthy Way Double My Fibre!
  • 2 tsp (10 mL) prepared caramelized onion jam
  • 1 tsp (5 mL) dijon mustard
  • ¼ cup (60 mL) mixed salad greens
  • 3 thin slices bartlett pear
  • 2 thin slices of brie cheese
  • 1 boneless skinless chicken breast, cooked and sliced

Method:

  1. Spread one slice of bread with caramelized onion jam and Dijon mustard.
  2. Top with mixed greens, pear, Brie cheese, chicken and remaining bread slice to form sandwich.

Grilled portobello mushroom with pesto aioli sandwich

Serves 1

Prep Time: 5 min; Cook Time: 10 min; Total Time: 15 min

Ingredients:

  • 2 slices Dempster’s Healthy Way Say No to Fat & Sugar!
  • 1 tsp (5 mL) prepared pesto
  • 2 tsp (10 mL) reduced fat mayonnaise
  • ¼ tsp (1.25 mL) Dijon mustard
  • 1 medium Portobello mushroom, cut into thick slices
  • 1 tsp (5 mL) Olive oil
  • 1/3 cup (80 mL) Shredded purple cabbage
  • 1 tbsp (15 mL) Packed alfalfa sprouts

Method:

  1. Preheat grill to medium heat.
  2. Mix together pesto, mayonnaise and mustard, set aside.
  3. Toss mushroom slices with oil. Place on grill and cook for 5 minutes per.
  4. Spread pesto aioli over one slice of bread.
  5. Top with cabbage, mushroom, alfalfa sprouts, and remaining bread slice to form sandwich.

Courtesy Mairlyn Smith, www.mairlynsmith.com

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Oven rotisserie chicken with broccoli and cashew nut rice

BT Toronto | posted Thursday, Sep 12th, 2013

chickencashew

Sometimes the convenience of ordering-in is hugely enticing.  This recipe fills the home with that mouth-watering restaurant-style rotisserie chicken aroma. Paired with rice and broccoli, this makes a delicious meal for the whole family.

Oven rotisserie chicken with broccoli and cashew nut rice

Serves 4

Preparation time: 15 minutes | Cooking time: 45 minutes

Ingredients:

  • 8 chicken legs
  • 1 package Maggi So Juicy Rôtisserie
  • 4 spring onions, sliced
  • ¼ cup cashew nuts
  • 1 cup converted white rice
  • 2 Tbsp canola oil
  • 1 small head of broccoli, cut into florets
  • 2 eggs, beaten

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven.
  2. Place the chicken legs into the bag with the sliced spring onions and follow the cooking instructions on the pack.
  3. In a large, dry, frying pan, toast the cashew nuts gently, stirring frequently until golden, then transfer to a plate.
  4. Cook rice according to pack instructions and set aside (covered).
  5. Heat half the oil in the same pan and stir fry the broccoli until tender.
  6. Transfer into a bowl and keep covered.
  7. Heat the remaining oil and add the beaten egg to the pan, cooking like an omelette and breaking it up into pieces.
  8. Add the rice to the pan with the broccoli and cashew nuts, reheat until piping hot then serve with the chicken.
  9. Pour oil in a pan and quickly sauté the broccoli until tender. Cover to keep warm.
  10. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.
  11. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
  12. Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.

Courtesy Christian Pritchard, www.ChrisCooking.com

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Juicy mixed herbs chicken with sweet potato mash and sautéed broccoli

BT Toronto | posted Thursday, Sep 12th, 2013

chickensweetpotato

As we get into colder autumn days,  the warm, creamy potatoes provide comfort and play the perfect partner to this herbaceous chicken.

Juicy mixed herbs chicken with sweet potato mash and sautéed broccoli

Serves 4

Preparation time: 15 minutes | Cooking time: 40-45 minutes

Ingredients: 

  • 4 chicken breasts
  • 1 package Maggi So Juicy Mixed Herbs
  • 1 large Russet potato, peeled and diced
  • 3 large sweet potatoes, peeled and diced
  • Freshly ground black pepper and salt
  • 2 Tbsp butter
  • 1 Tbsp olive oil
  • 1 medium head of broccoli, cut into florets

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
  2. About 15 minutes before the end of the chicken cooking time, place the diced potato into boiling water for 5 minutes, then add the sweet potato and cook until the potatoes are tender. Roughly mash, adding butter, salt, and pepper to taste, then mash thoroughly.
  3. Heat the oil in a pan and quickly sauté the broccoli until tender. Cover to keep warm.
  4. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish.
  5. Slice the chicken breasts into chunky pieces on a board, keeping the chicken breast shape together.
  6. Serve the mash potato topped with the chicken and remaining sauce with a side of broccoli.

Courtesy Christian Pritchard, www.ChrisCooking.com

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Quick and easy juicy garlic chicken with veggie stir fry

BT Toronto | posted Thursday, Sep 12th, 2013

chickennoodles

This recipe is quite versatile as you can make it less spicy for the kids or add some extra zing with chili sauce.  You can even make it a little more exotic by adding curry spices to the noodle dish.  The world is your oyster. The chicken’s garlic seasonings lend themselves well to whatever part of the culinary world you’d like to visit – in under an hour.

Quick and easy juicy garlic chicken with veggie stir fry

Serves 4

Preparation time: 10 minutes | Cooking time: 50 minutes

Ingredients:

  • 4 chicken breasts
  • 1 Tbsp canola oil
  • 1 package of Maggi So Juicy Garlic Seasoning
  • 12 button mushrooms, sliced
  • 1 small head of broccoli, cut into florets
  • 1 small onion, sliced thinly
  • 1 carrot, sliced thinly
  • 450g package of egg noodles
  • 1 Tbsp sesame oil (optional)
  • 1 lime, juiced
  • 2 green onions, finely sliced
  • 2 tsp sesame seeds (optional)

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
  2. Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil.
  3. About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat.
  4. Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside.
  5. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables.
  6. Add the cooked noodles to the pan with the vegetables and toss to combine.
  7. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).

Courtesy Christian Pritchard, www.ChrisCooking.com

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Slash ‘n’ grill chicken drums

BT Toronto | posted Monday, Jul 22nd, 2013

This is an at the beach favourite for my family. Slash ’em with a blade, rub ’em with bone dust, grill ’em with love, glaze ’em for the sticky and toss ’em in crushed barbeque potato chips for the crunch. This makes drumsticks rock ‘n roll.

Slash ‘n’ grill chicken drums

Serves 6

Grill temperature: Medium (350-450 degrees); Grill time: 20-30 minutes

Ingredients:

  • 12 chicken drumsticks
  • 2 tbsp. BBQ seasoning
  • 2 tbsp. chipotle-flavoured hot sauce
  • 2 tbsp. icing sugar
  • 2 tbsp. your favourite BBQ sauce
  • 1 oz. Red Stag Black Cherry-Flavoured Bourbon Whiskey
  • 3 tbsp. butter
  • 2 cups coarsely crushed BBQ flavored potato chips
  • Salt and freshly ground black pepper to taste

Method:

  1. Take a sharp knife and slash the outside of the chicken drumsticks, about a ¼ to a ½ inch deep at most.
  2. Rub the BBQ seasoning into the drums making sure to rub it into the slashes. Let marinate in the rub for at least an hour. If you can go overnight, the flavour intensifies.
  3. Preheat grill to medium-high, and in a small bowl whisk together the chipotle hot sauce, icing sugar, BBQ sauce and black cherry bourbon. Stir it until the sugar is dissolved, and set aside.
  4. Grill chicken drums for 20-25 minutes, turning frequently until the drums are nicely charred and fully cooked but still moist and tender. Minimum internal temperature of 160 F.
  5. Place all the drumsticks into a large bowl, and add in the butter and chipotle black cherry bourbon mixture.
  6. Toss in the crushed BBQ potato chips, and serve immediately.

Courtesy Ted Reader,
www.tedreader.com

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