Cheesy Chicken Freezer Burritos
Makes 12
Ingredients:
- 2 cups cooked brown rice
- 398-mL can refried beans (1 ¾ cups)
- 341-mL can no salt added corn kernels (1 ½ cups)
- 1/3 cup chopped pickled jalapenos (optional)
- 1 rotisserie chicken, meat removed and shredded (about 4 cups)
- 1 cup salsa
- 12 large flour tortillas (white or whole wheat)
- 2 cups shredded cheddar-mozzarella
- Guacamole and sour cream (optional)
Directions:
- Stir rice, refried beans, corn and pickled jalapenos together in a large bowl.
- Toss chicken with salsa in another bowl.
- One at a time, lay a tortilla on the counter. Smear about 1/3 cup bean-rice mixture horizontally across the middle of the tortilla (leaving the edges clear).
- Top with about 1/3 cup chicken-salsa mixture. Sprinkle with about 3 tablespoons cheese.
- Fold in the sides then roll up the burrito, making sure no filling escapes. Wrap tightly in aluminum foil. Repeat with remaining ingredients.
- Freeze until solid. To reheat, remove foil and wrap in a damp paper towel. Cook in the microwave 2 to 3 min or until piping hot.
- Serve with guacamole and sour cream if you like.
Recipes by Claire Tansey.
Clairetansey.com
Tags: banana, burritos, cheese, chicken, dinner, frozen, main dishes, muffins, pear, recipe, rice
Preparation time: 20 minutes
Total time: 45 minutes
Makes: 4 servings
Ingredients
- 12 jumbo shells
- 2 tbsp olive oil, divided
- 227 g cremini mushrooms, finely chopped
- 1 garlic clove, minced
- 1 cup extra-smooth ricotta
- 2 tbsp finely chopped basil
- 1/4 tsp salt, divided
- 796-mL can whole tomatoes, drained well
- 1/2 cup grated mozzarella
Directions
- Preheat oven to 450F.
- Cook shells in a large pot of boiling water following package directions (omitting salt) until tender, 14 to 16 min. Drain and set aside.
- Meanwhile, heat 1 tbsp oil in a large non-stick frying pan over medium-high. Add mushrooms and cook, stirring often, until golden brown, 8 to 10 min. Stir in garlic and cook 2 more min. Transfer mixture to a large bowl. Stir in ricotta, basil and 1/8 tsp salt until combined.
- Crush tomatoes finely, using hands or a wooden spoon, in a medium bowl. Stir in remaining 1 tbsp olive oil and 1/8 tsp salt. Season with fresh pepper. Spread half of tomato sauce over the bottom of an 8 x 8-in. baking dish. Fill each shell with a heaping tbsp of ricotta mixture, then arrange in baking dish, open side up. Spoon remaining tomato sauce overtop. Sprinkle with mozzarella.
- Bake in centre of oven until cheese melts and shells are warmed through, 10 to 12 min.
Originally published in the Today’s Parent February 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE. Photo by Erik Putz.
Tags: casserole, cheese, dinner, pasta
Feature the jewels of the season on crisp toasts with goat cheese and a drizzle of balsamic glaze. If you cannot find balsamic glaze, just drizzle with a little balsamic vinegar.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves 6 (12 appetizers)
Grilled asparagus and goat cheese appetizers
Ingredients:
- 1 baguette
- 2 tbsp (25 mL) olive oil
- 1 clove garlic, halved
- 12 oz (375 g) Ontario Asparagus, trimmed
- Pinch each salt and pepper
- 1/2 cup (125 mL) Ontario Goat Cheese, softened
- 2 tbsp (25 mL) balsamic glaze
Method:
- Slice baguette diagonally into 12 (1/2-inch/ 2 cm) thick slices. Brush with 4 tsp (20 mL) of the oil. Place on greased grill over medium heat. Grill for 2 to 4 minutes, turning once, until light golden. Transfer to serving platter. Rub each slice with cut side of garlic; set aside.
- If asparagus spears are thick, slice in half lengthwise. Place asparagus on rectangular grill topper or in grill basket. Brush with remaining oil; sprinkle with salt and pepper. Grill over medium heat, turning once, until tender-crisp, 3 to 5 minutes. Cut spears into thirds.
- Spread goat cheese evenly over each baguette slice. Top with asparagus spears. Drizzle with balsamic glaze.
Tip: To serve the appetizers warm, just pop them back on the barbecue once you have spread with goat cheese and heat them for another minute or two.
Tags: appetizer, asparagus, cheese
Slow cooker French onion soup
Prep time: 30 minutes
Total time: 7 hours 30 minutes
Serves: 4
Ingredients:
- 1.75 kg cooking onions, thinly sliced (about 14 cups)
- 3 tbsp butter, cubed
- 1/4 tsp salt
- 4 1/2 tsp all-purpose flour
- 3 tbsp vermouth or dry white wine
- 900 mL beef broth
- 1/3 cup water
- 1 demi-baguette
- 1 tbsp butter, at room temperature
- 2 cups grated gruyère or emmental cheese
Method:
- Combine onions with butter and salt in slow cooker insert. Season with fresh pepper. Cover and cook on high until onions are soft and dark brown, about 6 hours.
- Stir in flour until well combined. Stir in vermouth. Scrape up brown bits from bottom. Add broth and water. Cover and continue cooking on high for 1 1/2 hours.
- Position rack in top third of oven. Preheat broiler. Cut bread into 8 slices, each 1/2 in. thick. Butter both sides and place on a baking sheet. Broil until lightly golden, about 1 minute per side.
- Arrange 4 oven-safe soup bowls on a baking sheet. Ladle soup into bowls. Top each with 2 toasts. Sprinkle with cheese. Broil until cheese is bubbly, 2 to 4 minutes.
Make-ahead tip: Soup (without toasts) keeps well up to 3 days in the fridge or up to 2 months in the freezer. Flavour will improve as it sits.
For a stovetop version: Caramelize the onions and salt over medium until dark golden. Add flour, then vermouth, broth and water, and simmer, covered, for at least 30 minutes.
Tags: beef, broth, cheese, food, french, onion, recipe, soup, wine
Apple and smoked gouda grilled cheese
Makes 4 sandwiches
Ingredients:
- 8 slices of rustic bread
- 100 to 200 grams thinly sliced smoked gouda
- 1 apple, halved, cored and thinly sliced
- Butter
Method:
- Heat a large non-stick frying pan over medium-low heat.
- Layer 4 slices of bread with cheese and apple. Top with remaining slices of bread.
- Spread both outside pieces of bread with butter.
- Working in batches, add sandwiches to frying pan and cook until crispy and golden, then flip.
Kary’s Helpful Hints:
- The key to a perfect golden crust and melted centre is low and slow heat.
- You can substitute pear for apple.
- Arugula would add a nice peppery bite to this sandwich.
- The apple adds a nice sweetness eliminating the need for ketchup.
Courtesy Kary Osmond, www.karyosmond.com | Twitter: @KaryOsmond
Tags: appetizer, apples, cheese, dinner, falll, grilled cheese, grilling, lunch, smoked gouda
Not-cho cheese dip
Ingredients:
- 1 cup soaked raw cashews
- 1-2 tablespoons lemon juice
- 2 teaspoons onion powder (or ¼ cup fresh, grated)
- 1 teaspoon garlic powder (or 1 clove fresh, grated)
- 2 teaspoons cumin
- 4 oz jar of chopped (or 1 large whole roasted pimento)
- 1 teaspoon of salt
- 2 tbsp. Nutritional Yeast
- 1 tbsp. Hemp Seeds
- 1/2 cup water**
Method:
- Whiz above ingredients in blender until smooth. Serve with fresh veggies, nacho chips or crackers.
**You can also add more water to this mix to reach a saucier consistency, which is super as a sauce for raw zucchini noodles!
Courtesy Meg Pearson,
www.twitter.com/mapwellness
Tags: appetizer, cheese, dip, summer, vegan, vegetarian
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