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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

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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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Creamy macaroni salad

Chatelaine | posted Tuesday, May 24th, 2016

CreamyMacaroniSala_660x660

What’s a picnic without a heaping helping of creamy macaroni salad? Our version comes together in a snap.

Prep: 15 minutes
Grilling time: 15 minutes

Makes: 4 servings

Ingredients:

  • 2 cups elbow macaroni
  • 1/2 cup mayonnaise
  • 1/2 cup plain yogurt
  • 1 tbsp Dijon mustard
  • 1/2 tsp curry powder
  • 1/4 tsp salt
  • 1 carrot, peeled and grated
  • 1 celery stalk, very finely chopped
  • 6 sweet pickles, very finely chopped

Method: 

  1. Cook pasta in a large pot of boiling water until tender for 7 to 8 minutes.
  2. Drain pasta.
  3. Stir mayo with yogurt, Dijon, curry powder and salt in a large bowl.
  4. Stir in pasta, carrot, celery and pickles.
  5. Season with fresh pepper.
  6. Refrigerate until ready to use.

Courtesy Chatelaine 

 

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