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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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One-pot wonders: Turkey chili & spinach pan pie

Cityline | posted Saturday, Jan 31st, 2015

turkeychilicornbread-featured

Spinach and feta pan pie

Prep time: 25 minutes
Total time: 50 minutes 
Serves 6
Ingredients:

  • 2 300-g pkgs frozen chopped spinach, thawed
  • 2 eggs
  • 1 egg, separated
  • 1/2 250-g brick cream cheese, at room temperature, cubed
  • 2 tsp olive oil
  • 1 onion, finely chopped
  • 1 1/2 cups crumbled feta
  • 1 tbsp dried chili
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1/2 450-g pkg frozen puff pastry sheets, thawed

Method:

  1. Preheat oven to 400F. Squeeze spinach well to remove excess moisture. It should measure about 2 cups.
  2. Beat 2 eggs with 1 egg white and cream cheese in a medium bowl, until combined.
  3. Heat a medium (10-in.) oven-safe frying pan over medium. Add oil, then onion. Cook until onion is soft, about 3 min. Stir in spinach, feta, dill, salt and nutmeg. Remove from heat. Stir in egg mixture until evenly distributed.
  4. Cut out holes all over pastry with the large end of a piping tip, or a paring knife, so steam can escape during baking. Cover filling with pastry, stretching dough to the edges of pan. Tuck in corners.
  5. Bake in centre of oven until crust is lightly browned, 20 min min. Beat reserved egg yolk and brush over pastry. Continue baking until golden brown, about 5 more minutes.

Turkey chili with cheddar cornbread

Prep time: 25 minutes
Total cooking time: 45 minutes
Serves: 8

Ingredients:

  • 1 tbsp canola oil
  • 1 onion, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 2 garlic cloves, minced
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 3/4 tsp salt
  • 500 g ground turkey
  • 796-mL can diced tomatoes
  • 540-mL can bean medley, drained and rinsed

Cornbread:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp granulated sugar
  • 1/4 tsp salt
  • 2/3 cup milk
  • 2 eggs
  • 1/4 cup canola oil
  • 1/4 cup finely chopped chives
  • 1 cup grated cheddar

Method:

  1. Preheat oven to 400F. Heat an extra-large (13-in.) oven-safe frying pan over medium.
  2. Add 1 tbsp oil,  then onion, bell pepper and garlic.
  3. Add chili powder, oregano, paprika and 3/4 tsp salt. Stir occasionally, until  onion is soft, 2 to 3 min.
  4. Crumble in turkey. Cook, breaking up meat with a wooden spoon, until meat is no longer pink, 3 to 4 minutes.
  5. Add tomatoes. Cook for 10 minutes until thickened.
  6. Stir in beans, then remove from heat.
  7. Stir cornmeal with flour, baking powder, sugar and 1/4 tsp salt in a medium bowl.
  8. Stir in milk, eggs and 1/4 cup oil until well combined. Stir in chives.
  9. The batter will be thick. Spoon batter over chili in dollops. Sprinkle with cheddar.
  10. Bake in centre of oven until cornbread topping is golden brown, 20 to 25 min.

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