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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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Breakfast Pizza

Today's Parent | posted Friday, Mar 25th, 2016

Breakfast Pizza

Prep: 20 minutes
Total time: 45 minutes

Makes: 6 servings

Ingredients

  • 6 slices bacon
  • 1 large onion, thinly sliced
  • 6 cups baby spinach
  • 250 g pizza dough
  • 1/2 cup tomato sauce
  • 1 cup grated mozzarella
  • 4 eggs

 

Directions

  1. Preheat oven to 425F. Spray a 9 x 13-in. metal baking pan with oil.
  2. Heat a large non-stick frying pan over medium-high. Add bacon. Fry until bacon is cooked through, 2 to 3 min per side. Transfer to paper towels. Reduce heat to medium. Add onion to pan. Cook, stirring occasionally, until onion is soft and brown, about 10 min. Add spinach. Cook until spinach is wilted, 1 to 2 min. Set aside.
  3. Roll dough into a 9 x 13-in. rectangle. Carefully transfer to prepared pan. Spread with sauce. Scatter spinach mixture on top, then sprinkle with cheese. Arrange bacon on top. Bake in centre of oven for 12 min.
  4. Crack eggs on top of pizza. Continue baking until edges are golden and egg whites are set, 7 to 9 more min.
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Braided bread with Mini Eggs

Chatelaine | posted Thursday, Mar 24th, 2016

breas recipe

Prep: 45 minutes
Total time: 3 hours 15 minutes

Makes: 12 servings

 

Ingredients

  • 3 cups all-purpose flour, divided (405 g)
  • 1/4 cup granulated sugar, (50 g)
  • 8 g quick-rise yeast, (2 1/4 tsp)
  • 1/2 cup warm milk, (125 g)
  • 1/3 cup warm water
  • 2 tbsp unsalted butter, melted
  • 2 eggs, at room temperature, divided (100 g)
  • 1 tsp salt, (6 g)
  • 2 tsp water
  • 32 Mini Egg chocolates

 

Directions

  1. COMBINE 1 cup flour with sugar and yeast in the bowl of a stand mixer fitted with the dough hook. Beat in warm milk, 1/3 cup warm water, butter, 1 egg and salt until combined. Beat in remaining 2 cups flour on medium until dough is smooth and pulls cleanly away from bottom and sides of bowl, 5 to 6 min. Transfer to a lightly oiled bowl and cover loosely with a damp kitchen towel. Let rest until dough is doubled in size, about 1 hour.
  2. LINE a large baking sheet with parchment. Turn dough out onto a very lightly floured surface. Divide into 6 equal portions. Keep under damp towel. Working with 1 piece at a time, divide into 3 smaller equal pieces. Roll each piece into an 8-in.-long rope. Arrange 3 ropes side-by-side. Braid dough, then pinch each end to secure and tuck underneath loaf. Repeat with remaining dough. Transfer to prepared sheet. Cover loosely with damp kitchen towel and let rest for 1 more hour.
  3. PREHEAT oven to 350F. Whisk remaining egg with 2 tsp water in a small bowl. Brush over tops of dough.
  4. BAKE in centre of oven until deep golden, 20 min. Remove from oven and immediately tuck candies in and around braids. Let stand for 10 min. Serve warm with butter.
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