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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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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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Sole en papillote

BT Toronto | posted Wednesday, Aug 7th, 2013

Sole en papillote

Ingredients:

  • 1 red pepper, julienne
  • 1 carrot, grated or julienne
  • 15 snow peas, julienne
  • 8 cherry Tomatoes, halved
  • 4oz. sole fillets
  • 2 tbsp butter
  • 2 sprigs fresh dill, chopped
  • 1 tbsp white wine (optional)
  • To taste salt & pepper

Method:

  1. Preheat the oven to 425F. Cut 2 heart-shaped pieces of parchment paper large enough to contain the fish and vegetables when folded in half.
  2. Toss the vegetables together. Place the half of the vegetables on half of each piece of the parchment paper. Place one of the sole filets on each portion of vegetables. Place half of the butter and dill on top of each piece of fish. Season with salt & pepper. Add a splash of white wine (optional)
  3. Fold the parchment paper over the fish and seal well on all sides. Carefully slide the fish onto the tray and slide into toaster oven for 8-10 minutes.
  4. Remove the tray from the toaster oven, place the envelope on a big plate, take it to the table and break open the parchment paper.

Courtesy Michael P. Clive,
www.twitter.com/michaelpclive

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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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Ontario flat iron steak

BT Toronto | posted Tuesday, Jul 16th, 2013

Ontario flat iron steak

Serves 1

Ingredients:

  • 6 oz. flat iron steak
  • 1 bunch Thyme, fresh
  • 1 garlic, clove, sliced
  • 1 cup canola oil
  • 1 cup canola oil
  • 1/3 cup white balsamic vinegar
  • 1 tbsp. honey
  • ½ tbsp. dijon mustard
  • 1 bunch, tarragon, chopped.
  • 1 cup. potato, fingerling, blanched
  • ¼ cup. bacon, double smoked
  • 1 tbsp. shallots, chopped
  • 1 tbsp. chives, chopped
  • 1 tbsp. vinaigrette
  • 3 grape tomatoes, heirloom
  • 1 cup swiss chard, sliced
  • ¼ cup. butter, unsalted
  • ½ cup jus, prepared

Method:

  1. Marinate flat iron steak in ¼ cup of canola oil, sliced garlic and fresh thyme overnight.
  2. Season steak with kosher salt and cracked black pepper.
  3. Place a sauté pan on the stove at medium high heat. Add 1 tbsp. of canola oil and let heat to just below the smoking point. Place steak in the pan away from yourself. Turn down to medium heat and let sear for approximately 3 mins or until a beautiful golden brown. Flip and do the same for the other side. Being a leaner cut of meat it is recommended to eat a medium rare. Take out of the pan and let rest.
  4. For the vinaigrette, add all ingredients except for canola oil into a food processer and blend until smooth. While blending slowly add canola oil to emulsify. Season with salt and pepper to desired taste.
  5. For the potato salad, place a sauté pan on low heat. Add ¼ cup of canola oil. Render bacon slowly to ensure crispiness and flavor without burning the fat. Add potatoes, shallots and tomatoes and heat through. Take off the heat and toss with vinaigrette and chives. Season with salt and pepper to desired taste.
  6. For the chard, place a sauté pan on medium heat. Add butter and melt. Add chard and cook just until tender and wilted. Season with salt and pepper to desired taste.
  7. Heat jus on stove top.
  8. To serve, place warm potato salad in the center of the plate. Place Swiss chard just off the potato salad. Slice steak on a bias and fan on top of the warm potato salad. Plate with jus and enjoy.

Courtesy Christian Pritchard
www.chriscooking.com

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Yassa chicken

BT Toronto | posted Monday, Jul 15th, 2013

Yassa chicken (Lemon chicken)

Ingredients:

  • Chicken legs (average 1 per person)
  • 2 lbs. onions (for 6 chicken legs)
  • 125 ml lemon juice
  • 1 bay leaf
  • 2 tsp. of garlic
  • 2 tsp. ginger
  • salt
  • black pepper
  • 1 Maggi cube (optional)
  • Vegetable oil

Method:

  1. Remove excess fat and skin of chicken.
  2. Mix with garlic & ginger, put in a glass dish and set aside in the fridge.
  3. Cut onions (in length recommended), the more the better. Add onion, lemon to chicken.
  4. Allow chicken to marinate in the refrigerator for a few hours or overnight is recommended.
  5. To cook, remove chicken from the marinade, and set marinade aside.  Lay chicken pieces in a baking dish (not over one another).
  6. Set oven to grill and cook until chicken is lightly browned but not done.
  7. While chicken is browning: Remove onions from marinade and add in a large saucepan with vegetable oil.  Sauté until onions until they are ‘clear’ but not burnt.
  8. Add remaining marinade, remaining seasoning and bring to a slow boil, cooking the marinade into a sauce. Reduce heat.  Add chicken to the sauce, cover and cook (simmer) until chicken is done. Serve with Rice.

Courtesy Olga Lambert

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