- 1-1/4 cups Honey Maid Graham Crumbs
- 1/4 cup butter, melted
- 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 3/4 cupplus
- 2 Tbsp. sugar, divided
- 1 vanilla bean, split lengthwise
- 2 Tbsp. flour
- 1/2 tsp. ground nutmeg, divided
- 1/4 cup rum
- 3 eggs
- 1/2 cup whipping cream
- Heat oven to 350ºF.
- Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese and 3/4 cup sugar in large bowl with mixer until blended. Scrape inside of vanilla bean into batter; discard pod. Add flour and 1/4 tsp. nutmeg to cream cheese mixture; mix well. Blend in rum. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Beat cream and remaining sugar in small bowl with mixer on high speed until stiff peaks form. Use to garnish cheesecake. Sprinkle with remaining nutmeg.
Courtesy Philadelphia Cream Cheese, www.phillycanada.com
Tags: baking, cheesecake, cream cheese, dessert, winter
Indian spice-roasted chicken with pan gravy
Serves 4, generously
- 1 3-4 lb Chicken, whole
- ½ Lemon
- ½ Onion
- 1 tsp Canola oil
- ½ tsp cracked Black Peppercorns
- ½ tsp Sea Salt
- 1/3 Cup Unsalted Butter, room temperature
- 3 cloves Garlic, minced (a microplane or garlic press makes light work of this)
- ½ tsp Ginger root, minced
- ½ tsp Chili powder
- ½ tsp ground Turmeric
- ½ tsp ground Coriander
- ½ tsp ground Cumin
- ½ tsp Garam Masala
- ¼ tsp Cinnamon
- ½ Lemon, zested (use a microplane or fine grater)
- 1 tsp Sea Salt
- 1 tsp Brown Sugar
- 1 Onion, cut into 6 wedges
- 2 Carrots, cut into 2-inch pieces
- 2 stalks Celery, cut into 2-inch pieces
- Preheat oven to 475°F. Remove and discard the giblets and excess fat from the chicken cavity. Sprinkle the cavity with a good pinch of both salt and pepper. Place the lemon and onion halves inside the chicken cavity. Tuck the wingtips under the body and tie the end joints of the legs together with kitchen twine (unless your chicken pre-tied).
- In a small bowl, use a spoon to combine the softened butter with the flavouring ingredients from the minced garlic through to the brown sugar. Set aside.
- Now for the fun part: it’s time to get to know your chicken a little better… With gloved or ungloved hands (gloves are ideal if you have longer fingernails), wiggle your fingers under the skin covering the breast and leg meat to loosen. Be careful not to tear the skin. Use a small teaspoon to spread the flavoured butter mixture under the skin and spread it all over the breast and leg meat.
- In the center of a heavy-duty roasting pan, place onion wedges, carrot and celery pieces in a tight cluster. You are keeping them close together to create a rack for the chicken to roast upon. Place the chicken on top of the vegetable “rack” for roasting.
- Roast the chicken for 20 minutes at 475°F. Lower the temperature to 350°F and bake for another hour to 1 hour 15 minutes. The chicken is considered fully cooked when an instant-read thermometer inserted into the thigh reads 185°F.
- Transfer the cooked chicken to a cutting board and allow it to rest 10-15 minutes before carving. Meanwhile, it’s time to make the pan gravy.
- 2 Tbsp All-purpose Flour
- 2 Cups low sodium Chicken Stock
- Contents of roasting pan
- Salt and Pepper, to taste
- Use a wide spoon to skim and discard the excess fat from the chicken drippings.
- Once skimmed, place the entire pan (including roasted vegetables) onto the stove covering two burners. Depending on your stove, one burner may be slightly exposed; ensure that it is the burner furthest away from you.
- Over medium-high heat add the flour to the pan and use a whisk to incorporate into the oil. Continue stirring with whisk for 2 minutes before adding the chicken stock. Simmer until the pan gravy thickens to the desired consistency. Strain through a fine mesh sieve, season and enjoy with the roasted chicken.
Note: This is a basic pan sauce technique that can be applied to many types of proteins. Keep it in your repertoire!
Basmati rice with carrots and raisins
- 2 Cups Basmati rice, rinsed well
- 2 Tbsp Canola Oil
- 2 Shallots, chopped
- 1 Cinnamon stick
- 1 Star Anise, whole
- ½ tsp ground Cumin
- 2 pods Green Cardamom, whole
- 1 ½ tsp Sea Salt
- 2 Carrots coarsely grated, approximately 2 cups
- 1 Cup Golden Raisins
- 4 ½ Cups Water (be mindful that slightly more/less water may be required)
- In a fine mesh sieve rinse rice under cold water until the water runs clear. Soak rice in a bowl filled with cold water for at least 15 minutes, up to one hour. Drain.
- In a skillet, heat the canola oil over medium heat. Add the shallots, cinnamon, star anise, cumin, cardamom and salt; sauté 2 minutes until fragrant. Add rice and sauté for an additional two minutes to toast the rice.
- Add the water and bring to a boil. Reduce the heat to low and cover the pan with a lid, adjusting the heat so that the liquid is gently bubbling while covered. After 10 minutes, stir in the carrots and raisins with a fork. Cover and cook for another 10 minutes.
- Fluff the rice with a fork and taste for doneness. Adjust seasoning according to your taste. Remove the cinnamon stick, star anise and cardamom pods before plating for service. The cinnamon stick and star anise may be used to garnish the rice. Enjoy!
Courtesy Camille Moore, @CAMI_cooks
Tags: basmati, chicken, entrees, gravy, indian, main dishes, rice, roasted chicken, vegetables, winter meals
Classic chicken fajitas
- 1 package chicken breast fillets, halved lengthwise
- 1/2 tsp (2 mL) each chili powder, cumin, garlic powder and freshly ground black pepper
- 2 tbsp (30 mL) oil, divided
- 1/2 red onion, sliced
- 1/2 each green and red bell pepper, sliced
- 2 Dempster’s large tortillas, warmed
- Season chicken with chili powder, cumin, garlic powder, pepper and half the oil.
- Heat remaining oil in skillet over medium-high heat. Cook chicken until golden and cooked through, about 3-4 minutes per side. Add onions and peppers. Continue cooking until onions are tender crisp, about 5 minutes.
- Divide chicken mixture between warmed tortillas. Fold in both edges and roll up to serve.
Turkey and apple wraps
- 1 (150g) Package Maple Leaf Prime® Fully Cooked and Sliced Turkey Breast
- 1 tbsp (15 mL) Grainy Dijon mustard
- 1 tbsp (15 mL) Mayonnaise
- 1/4 tsp (1 mL) Freshly ground black pepper
- 2 tbsp (30 mL) Sliced green onion
- 2 Dempster’s® Ancient Grains Large Tortillas
- 1 Tart apple, sliced
- 1 cup (250 mL) Lightly packed arugula
- Toss turkey, mustard, mayonnaise, pepper and green onion together.
- Divide turkey mixture between tortillas and top each with sliced apple and arugula. Fold in sides of tortillas and roll up to serve.
Margherita Tortilla Pizza
- 4 Dempster’s WholeGrains® Ancient Grains Small Tortillas
- 1 tbsp (15 mL) Olive oil
- 4 tbsp (60 mL) Olivieri® Olive Oil & Garlic Pesto
- 2 cups (500 mL) Grated Mozzarella cheese
- 1-2 Thinly sliced Roma tomatoes
- ⅓ cup (80 mL) Freshly grated Parmesan or Asiago cheese
- ¼ cup (60 mL) Fresh basil leaves, torn
- Preheat oven to 425°F (220°C).
- Arrange tortillas on two, parchment paper lined baking trays. Brush both sides with olive oil and prick with a fork. Bake in preheated oven for 5-7 minutes per side or until golden brown.
- Spread each tortilla with pesto sauce and top with Mozzarella cheese, and sliced tomatoes. Sprinkle with Parmesan or Asiago cheese. Return to the oven and bake until cheese has melted, about 8 minutes. Sprinkle with freshly torn basil leaves.
Mexican tortilla lasagna
- 1 lb (500 g) Ground beef
- 1 Onion, diced
- 2 Cloves garlic, minced
- 1 (15 oz) Can green enchilada sauce or green salsa
- 1 cup (250 mL) Salsa
- 1 (15 oz) Can corn, rinsed and drained
- 1 cup (250 mL) Canned black beans, rinsed and drained
- 2 Tomatoes, diced
- 2 tbsp (30 mL) Chopped fresh cilantro
- 1 tsp (5 mL) Cumin
- 1 tsp (5 mL) Lime juice
- Dash of hot sauce
- 4 Large Dempster’s®WholeGrains™Ancient Grains Tortillas
- 4 cups (1 L) Shredded Tex Mex cheese
- Preheat oven to 350˚F (180˚C). Lightly coat an 8” square (2 L) casserole dish with non‑stick cooking spray.
- Heat a large skillet over medium‑high heat. Cook beef, breaking up with a wooden spoon or spatula, until lightly browned, about 10 ‑12 minutes. Remove beef from pan with a slotted spoon. Add onion and garlic to same pan and cook until soft and fragrant. Add the next nine ingredients and beef back into the skillet. Simmer 3‑4 minutes.
- Spoon a thin layer of the beef mixture on the bottom of the casserole and place tortillas on top, trim to fit a single layer. Spoon 1/3 of the beef mixture over the tortilla and sprinkle with cheese. Repeat layers ending with the beef mixture and the cheese.
- Bake in a preheated oven for 30‑40 minutes or until bubbly and heated through. Allow to rest 10 minutes before cutting and serving.
Cajun shrimp soft tacos with lime crema
Serves 4 to 6
- 1 lb (454 g) 21/25 count shrimp
- 2 tsp (10 mL) Cajun spice
- 1 tbsp (15 mL) Olive oil
- 1 cup (250 mL) Radishes, diced
- ½ Red onion, thinly sliced
- ½ Orange pepper, thinly sliced
- 6 Dempster’s® Original Small Tortillas
- 1 Tomato, diced
- 1 cup (250 mL) Guacamole
- ½ cup (125 mL) Sour cream
- 2 tbsp (30 mL) Mayonnaise
- 1 tbsp (15 mL) Lime juice
- Dash of hot sauce
- 1 tsp (5 mL) Cajun spice
- Salt and pepper
- Toss shrimp with cajun spice.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 4-5 minutes or until just turning pink. Add radishes, onion and peppers and continue to cook for another 2-3 minutes.
- Place tortillas on a microwaveable plate and cover with a damp paper towel. Heat tortillas in the microwave using 30-second intervals until they are warmed through.
- Assemble tacos by dividing the shrimp mixture evenly between tortillas. Top with tomatoes, guacamole, and lime crema.
- For the lime crema, together all of the ingredients and set aside until ready to use.
Courtesy Dempster’s, www.dempsters.ca
Tags: chicken, dinner, entrees, fajitas, ideas, lasagna, main dishes, margherita, meals, mexican, pizza, tacos, tortillas, weeknight, wraps
Stuffed chicken wings
- 12 large chicken wings
- 8 ounces ground bison
- ½ bottle of beer
- ½ cup pistachios, toasted and chopped
- 1 clove garlic, finely minced
- ½ teaspoon salt
- 1 teaspoon fresh thyme, minced
- 1 tablespoon olive oil
- Freshly ground black pepper
- Vegetable oil for deep-frying
Buffalo wing sauce:
- 8 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
- 8 tablespoons unsalted butter
- 1 ½ tablespoons white vinegar
- ¼ teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- ½ teaspoon Worcestershire sauce
- Mix all the ingredients in a saucepan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
- After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
- Use a small, sharp knife to split the wings from the drums. Cut off the cartilage-covered tips of the wings, then use the tip of knife to gently separate the meat from bone all the way to the joint. Carefully push the flesh down to expose the bones and twist each bone out.
- In a medium bowl, combine the bison, salt, garlic, thyme, beer, olive oil and freshly ground black pepper and set aside.
- Use a teaspoon to fill each wing with bison mixture, but make sure not to overstuff them or wings will burst when frying.
- Heat the oil to 350° in a deep fryer or a very large pot. Fry the wings for 10-12 minutes or until wings are golden brown. Toss liberally in the Buffalo wing sauce. Enjoy.
Courtesy Chef Michael P. Clive, @michaelpclive
Tags: appetizer, chicken wings, entree, main dishes, meal, party, tailgate
Atlanta Falcons-style fried chicken and waffles
- 1 (3lb) fryer chicken, cut into 8 pieces,
- 1 cup all purpose flour
- 1 tablespoon Cajun seasoning
- Vegetable oil, for frying
- 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
- Heat enough vegetable oil to come about 1-inch up the sides of a large, deep cast iron skillet to 350 degrees F.
- 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.
- 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.
- Mix together the beer and maple syrup over low heat for 10 minutes.
- Preheat a waffle iron and lightly grease. Into a large bowl, sift the dry ingredients together.
- 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.
- 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
Tags: chicken, entree, homestyle, main dishes, party, southern, tailgate, waffles
Rich chocolate pudding cake
Makes 10 servings
- 3/4 cup (175 mL) quinoa flour
- 1/3 cup (75 mL) granulated sugar
- 2 tbsp (30 mL) unsweetened natural cocoa powder
- 1 tsp (5 mL) baking powder
- 1/3 cup (75 mL) skim milk
- 1 egg, beaten
- 2 tbsp (30 mL) canola oil
- 1 cup (250 mL) boiling water
- 1 cup (250 mL) packed brown sugar
- 1/3 cup (75 mL) unsweetened natural cocoa powder
- 2 tsp (10 mL) pure vanilla extract or espresso or coffee.
- Preheat the oven to 350°F (180°C). Line 10 muffin cups with paper liners.
- In a medium bowl, stir the flour with the cocoa powder, granulated sugar and baking powder until well combined.
- In a separate bowl, whisk the milk with the egg and canola oil. Whisk the wet ingredients into the dry ingredients, just until combined. Divide evenly between the 10 muffin cups.
- Whisk the boiling water with sugar, cocoa powder and vanilla, espresso or coffee. Pour carefully and evenly over the batter. Bake for 20 to 24 minutes or until the cake bounces back when lightly touched.
- Let cool slightly and serve warm.
Fruit & nut clusters
Makes 12 clusters
- 6 oz (170 g) bittersweet chocolate, coarsely chopped – use 70-75% cocoa mass
- ½ cup (125 mL) quinoa puffs – see sidebar
- ½ cup (125 mL) dried cranberries
- ½ cup (125 mL) whole almonds, coarsely chopped
- Line a baking sheet with waxed or parchment paper. OR to make the Cluster Pops use a silicon mini muffin pan.
- Place chocolate in medium microwaveable bowl. Microwave on Medium power for 2 minutes (stirring after one minute), until completely melted. Depending on your wattage this could take longer, the trick is to add more time in 5 second intervals. You don’t want to scorch the chocolate. Stir until chocolate has completely melted.
- Add puffs, cranberries, and almonds; stir to combine.
- Drop 12 equal spoonfuls of the chocolate mixture on prepared baking sheet or into the mini muffin pan. Place stick in the centre and let set.
- Let set until firm, approx 30 minutes or place in fridge until firm. Store refrigerated in airtight container. Serve at room temperature. OR when totally set gently remove from the muffin pan and serve.
Makes 40 cookies
- ½ cup (125 mL) canola oil
- 1 cup (250 mL) granulated sugar
- ¼ cup (60 mL) molasses
- 1 omega-3 egg
- 1 cup + 2 tbsp (280 mL) quinoa flour
- ¾ cup (185 mL) brown rice flour
- 1 tsp (5 mL) baking soda
- 2 tsp (10 mL) ground ginger
- 1 Tbsp (15 mL) cinnamon
- 2 tbsp (30 mL) finely grated fresh ginger
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper, set aside.
- In a large mixing bowl beat together oil and sugar using either an electric mixer or a wooden spoon and some elbow grease.
- Add molasses and egg. Beat until fluffy. (Takes about 2-3 minutes with a mixer and about 5 with a wooden spoon.)
- Stir in quinoa and brown rice flours, baking soda, ginger, cinnamon and fresh ginger until the dough comes together.
- Scoop out teaspoonfuls onto prepared cookie sheet. Try using a mini scoop for the dough.
- Bake for 12-14 minutes or until golden brown. For a chewy Gingersnap bake for 12 minutes, for a crispy one bake for 14 minutes.
- Let cool on cookie sheet for 1 minute, remove from parchment paper and let cool completely on a wire rack. Store in air tight container for up to 1 week or freeze for up to 3 months.
Courtesy Mairlyn Smith, www.mairlynsmith.com
Wookie curry in a hurry
Serves 4 humans or 1 wookie
- 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
- Heat the oil in a skillet over medium-low heat. Add the onion and peppers, sauté, stirring occasionally, for 10 minutes.
- Sprinkle with the curry powder and cook, stirring, for 1 minute.
- 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.
- 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
Tags: chicken, curry, halloween, main dishes, rice
Butternut squash soup
Yields: serves 6-8
- 2 butternut squash peeled and seeded (use one for the soup and save the other for P2)
- 2 granny smith apples, peeled and cored
- 2 red onion, peeled
- 2 tbsps olive oil
- salt and pepper to coat for roasting and some for seasoning at end
- 1/2 tsp curry powder
- 3 cups chicken or vegetable stock
- Cut the butternut squash, onions and apples into 1-inch cubes (approximately the same size so they cook in the same time).
- Place the cut squash, onions and apples on a sheet pan and coat with the olive oil and salt and pepper.
- Roast in the oven at 400 degrees for 20 minutes or until soft, do not burn.
- In a large Dutch oven or soup pot on top of the stove, add the half of the roasted butternut squash (reserve the balance for Produce 2) onions and apples, and then add the broth.
- Bring to a boil. Turn down to low and then mash all the vegetables with the broth together. You can use an immersion blender or a food processor till fully processed and the consistency you like.
- Add the curry powder and check for seasoning and add more salt and pepper if needed, serve immediately.
Butternut squash hummus
- Half of the remaining Roasted Butternut Squash from Cook Once
- Add roasted squash at room temperature or from the fridge to your basic hummus recipe and enjoy a sweeter variation. Squash is also a great immune booster so a wonderful alternative to regular root vegetables. See our Humble Hummus recipe.
Courtesy Marlene MacPherson, www.rogerstv.com/marlenesharvest
Tags: appetizer, butternut squash, dip, hummus, main dishes, marlene macpherson, marlenes harvest, rogers tv, soup, vegetable