Cheesy Chicken Freezer Burritos

BT Toronto | posted Thursday, Aug 17th, 2017

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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:

1. Stir rice, refried beans, corn and pickled jalapenos together in a large bowl.
2. Toss chicken with salsa in another bowl.
3. 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).
4. Top with about 1/3 cup chicken-salsa mixture. Sprinkle with about 3 tablespoons cheese.
5. Fold in the sides then roll up the burrito, making sure no filling escapes. Wrap tightly in aluminum foil. Repeat with remaining ingredients.
6. 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.
7. Serve with guacamole and sour cream if you like.

Recipes by Claire Tansey.

Clairetansey.com

The perfect New Year’s Eve Feast!

BT Toronto | posted Wednesday, Dec 28th, 2016

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From dinner to dessert, and even drinks – Chef Jonathan Collins shares his recipes for preparing the perfect New Year’s Eve feast!

Garlic Studded Prime Rib Roast

Ingredients:

• Prime Rib Roast Bone-In (2 guests/bone) – trimmed (manchonner if desired) 4 lbs
• Shallots – trimmed, peeled and sliced in half lengthways 4pc
• Garlic Bulb – cloves peeled and sliced in half 1 pc
• Fresh Thyme – rinsed and leaves stripped 4 pc
• Extra Virgin Olive Oil 1 tbsp
• Unsalted Butter 1 tbsp
• Flaked Sea Salt to taste
• Fresh Ground Black Pepper to taste

Method:

1. Remove the roast from refrigerator 1 hour before preparation, bringing it close to room temperature
2. Position rack in lower half of the oven, preheat to 350°F (180°C)
3. Pat the roast dry with paper towels
4. Using a boning knife make incisions into the roast deep enough to press a garlic clove below the surface
5. Space the incisions evenly so when carving each slice has several cloves revealed
6. Massage the spice mixture into the entire roast, drizzle with olive oil, add thyme leaves, season with salt and pepper
7. Heat olive oil and butter in a cast iron or heavy bottom casserole pan over medium-high heat
8. Gently roll the roast, presentation side first into the roasting pan, turning to brown each side, remove and set aside
9. Place the roast fat side up and rib bones down in a roasting pan
10. Estimate 25-30 minutes/kg for rare | 30-35 minutes/kg for medium rare
11. Insert a probe thermometer into the thickest part of roast, not touching a bone
12. Roast until probe thermometer reads 115°-120°F for rare or 125°-130°F for medium rare
13. The roast will continue to cook when removed from the oven increasing the internal temperature
14. Cover roast with foil and rest for 20-30 minutes before carving

Jalapeno-Honey Roasted Heirloom Carrots

Ingredients:

• Heirloom Carrots – scrubbed, trimmed and quartered lengthways 24 pc
• Jalapeno Peppers – trimmed, seeded and sliced into rings 4 pc
• Fresh Rosemary – rinsed, plus more for garnish 3 pc
• Lemon – zest for garnish 1 pc
• Wildflower Honey to taste
• Extra Virgin Olive Oil 1 tbsp
• Unsalted Butter 1 tbsp
• Wildflower Honey to taste
• Flaked Sea Salt to taste
• Fresh Ground Black Pepper to taste

Method:

1. Position the rack in the center of the oven, preheat convection oven to 425°F (220°C)
2. Heat olive oil and butter in a heavy-bottom or cast iron roasting pan over medium-high heat
3. Add carrots, jalapenos, and rosemary to pan, toss to coat with butter/oil, season with salt and pepper
4. Spread the in an even layer, turning once during roasting
5. Roast until tender, caramelized and golden brown, 30-45 minutes, remove rosemary sprigs
6. To finish, check seasoning, add lemon zest, drizzle with honey and garnish with fresh rosemary

Sauteed Brussels Sprouts With Bacon 

Ingredients:

• Brussels Sprouts – rinsed, trimmed and sliced in half 1 kg
• Bacon – sliced into 4-5mm slices 450 g
• Shallots – trimmed, peeled and finely sliced 4 pc
• Unsalted Butter 1 tbsp
• Extra Virgin Olive Oil 1 tbsp
• Flaked Sea Salt to taste
• Fresh Ground Black Pepper to taste

Method:

1. Preheat a large, heavy bottom sauté pan oven over medium-high heat, add butter and olive oil
2. Add pancetta and shallots, sauté until golden brown and crispy, remove
3. Add sprouts, season with salt and pepper, sauté until golden brown, remove, cover and set aside
4. Gently fold ingredients together, check seasoning

New Year’s Watermelon Splash 

Ingredients:

• Seedless Watermelon – scoop out pink flesh, strain if desired, chill 1/2pc
• Lily Sparkling Wine 750ml

Method:

1. Refrigerate sparkling wine
2. Slice watermelon in half, scoop out pink flesh, add to blender, blend until smooth and consistent, chill
3. Fill sparkling glasses 1/3 full with watermelon puree, top with chilled sparling wine

Red Prince Apple-Plum Crostata 

Ingredients:

• Red Prince Apples – core, peel and slice into eighths 6pc
• Red or Black Plums – sliced in half, pitted, sliced into eighths 4pc
• Orange Zest and Juice 1pc
• White Granulated Sugar ¼ cup
• Unsalted Butter 3tbsp
• Raw Sugar to taste
• Flaked Sea Salt 1tbsp

Method:

1. Roll out the pastry into a 12-14” round on a floured work surface
2. Toss apple and plum slices with orange zest and juice
3. Cover the sweet dough with the mixture leaving a 3” border
4. Gently fold the edges of the dough over the filling, top with raw sugar
5. Preheat oven on Convection Bake at 400°F (200°C), rack in the lower position with the pizza stone
6. Bake for 30-45 minutes or until the crust is golden and the apples tender and caramelized
7. Cool slightly on wire rack, serve warm with vanilla ice cream

See the full video here:

Coq Au Pinot Grigio

BT Toronto | posted Wednesday, Nov 16th, 2016

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Ingredients:

• 4lbs Chicken Legs, trimmed and divided
• 1cup Carrot, trimmed, peeled and sliced paysanne
• 1cup Celery Heart, rinsed, trimmed and sliced paysanne
• 1cup Yellow Onion, trimmed, peeled and sliced paysanne
• 1cup Shallots, trimmed, peeled and sliced paysanne
• 500g Cremini or White Mushrooms, brushed clean, trimmed and quartered
• 4pc Fresh Thyme, rinsed and leaves stripped
• 4pc Fresh Tarragon, rinsed and finely chopped for garnish
• Lemon Zest and Juice to taste
• 500ml Chicken Stock
• 500ml Pinot Grigio Wine
• 125ml Heavy Cream
• 1tbsp Unsalted Butter
• 1tbsp Extra Virgin Olive Oil 1tbsp
• Flaked Sea Salt to taste
• Fresh Ground Black Pepper to taste

Method:

1. Preheat a large heavy bottom sauté pan over medium-high heat, add butter and olive oil
2. Season chicken with salt, pepper and lemon zest on both sides, add to pan, sauté until golden brown, flip, repeat
3. Be sure not to crown the pan, sautéing chicken in batches, removing when golden brown, reserve
4. Remove excess fat from pan, add carrot, celery, onion, shallots, mushrooms, and thyme until golden brown
5. Deglaze pan with pinot Grigio, scraping any flavour developed on the bottom of pan, add chicken stock
6. Return chicken to the pan with any juices, tucking pieces together, cover and braise for 60 minutes or until tender
7. Uncover, add cream and reduce liquid to desired consistency, check seasoning, add salt and pepper in necessary
8. Add lemon juice as needed to balance acidity, finish with tarragon

Braised pork shoulder with whole grain mustard

BT Toronto | posted Tuesday, Oct 11th, 2016

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Ingredients:

• 2.5kg Pork Shoulder – trimmed
• 3pc SweeTango Apples – cored, peeled and sliced in 8
• 8pc Shallots – trimmed, peeled and thinly sliced
• 4pc Fresh Thyme – rinsed and leaves stripped
• 500ml Apple Cider
• 500ml Thornbury Hard Cider
• 1tbsp Unsalted Butter
• 1tbsp Canola Oil
• Flaked Sea Salt to taste
• Fresh Ground Black Pepper to taste
• Whole Grain Mustard – garnish as needed

Method:

1. Position rack in center of oven, preheat to 325°F (165°C)
2. Heat a cast iron or heavy-bottom braising pan over medium-high, add butter and canola
3. Season pork on all sides with salt and pepper, gently add the to the pan, sauté on all sides until golden brown
4. Transfer pork to a platter, add shallots, apples and thyme, season with salt and pepper, sauté until golden brown
5. Deglaze pan with hard cider, add apple cider, bring to simmer, return the pork to the pan with resting liquid
6. Cover and transfer the braiser to the oven, braise for 2-3 hours or until tender
7. Using tongs, transfer pork to a platter, spoon off any excess fat, add apples to the pan
8. On the stovetop over medium heat, reduce the liquid until desired consistency and apples are tender
9. Using two forks, shred the pork, layer on pretzel bun, top with apple-onion garnish and whole grain mustard
10. Pork can be prepared 3 days in advance, wrap tightly in plastic wrap

Sweetango Apple Dutch Baby

BT Toronto | posted Tuesday, Oct 11th, 2016

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Ingredients: 

• 2pc SweeTango Apples cored and divided by 16 (peeled or un-peeled)
• 1pc Lemon Zest
• 4pc Large Eggs room temperature
• 1cup Whole Milk,  room temperature
• 1cup Unbleached All Purpose Flour
• 1tsp Pure Vanilla Extract
• ½tsp Fine Sea Salt
• 2tsp Ground Cinnamon
• 2tbsp White Granular Sugar
• Unsalted Butter as needed
• Confectioner’s Sugar optional for garnish, as needed

Method:

1. Position the rack in the center of the oven, preheat convection oven to 425°F (220°C)
2. Combine flour, cinnamon and salt in a large mixing bowl, whisk to combine
3. Combine milk, eggs, vanilla and lemon zest in a large mixing bowl, whisk to combine
4. Pour the liquid ingredients into dry ingredients, whisk to combine, cover and set aside
5. Heat a large cast iron or heavy-bottom sauté pan over medium-high, add butter
6. When butter melts and bubbles add apples, top with sugar, tossing occasionally sauté until golden brown
7. Place cast iron ramekins or sauté pan in the oven to preheat
8. Carefully remove the ramekins or sauté pan from the oven, add butter to coat the bottom and sides
9. Arrange apples in the bottom of the ramekins or sauté pan, pour batter over apples
10. Return to the oven and bake until batter puffs and golden brown at the edges, 10-15 minutes
11. Transfer the ramekins or sauté pan to a cooling rack, garnish with confectioners’ sugar to finish

Penne with prawns, pancetta and peas

Cityline | posted Monday, Jun 13th, 2016

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Pasta is quick to make and great for the whole family. Chef David Rocco shows us how to make a simple prawn, pancetta and pea penne that is bursting with flavour!

Ingredients

• 5 tbsp extra-virgin olive oil
• 2 cloves garlic, whole
• 100 g pancetta
• 1 cup fresh sweet peas
• 12 large raw shrimp, chopped
• 1 cup dry white wine
• 1 bunch mint leaves, chopped
• Zest of 1 lemon
• Freshly grated parmigiano cheese for sprinkling
• Penne pasta
• Salt

Method

1. Heat olive oil in a large saucepan. Add garlic and pancetta and sauté until slightly brown. Then, add shrimp, peas and wine and let simmer and reduce heat by half.
2. Add the chopped mint.
3. While the sauce is cooking, cook the pasta in a pot of boiling salted water. Stir to prevent from sticking together.
4. Drain the pasta when it’s al dente and add to the saucepan with the pancetta, prawns and peas.
5. Remove from heat, sprinkle with Parmigiano cheese and mix well.
6. Transfer to serving bowl and add mint, lemon zest and more Parmigiano.

Courtesy of Chef David Rocco

Crazy-good cilantro soup

Chatelaine | posted Friday, Apr 8th, 2016

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Prep: 30 minutes
Total time: 40 minutes
Makes: 6 servings

Ingredients

Directions

1. Bring a medium pot filled halfway with water to a boil. Add cilantro and cook for 1 min. Drain and rinse under cold running water until cool. Squeeze out water, then transfer to a blender.
2. Add broth to cilantro. Whirl until puréed, about 1 min. Set a sieve over a deep bowl and pour puréed liquid through sieve. Use a ladle to press all liquid through sieve. Discard solids. Rinse out blender.
3. Heat same pot over medium. Add oil, then almonds. Stir constantly until toasted, about 2 min. Transfer to a plate.
4. Melt butter in pot. Add onion, leek and garlic. Cook until onion and leek start to soften, about 3 min. Stir in flour and cook 1 min. Add wine, stirring constantly until absorbed, about 1 min. Gradually whisk in milk until mixture thickens, about 2 min. Pour milk mixture into blender along with almonds and salt. Whirl at least 3 min until finely puréed. Return both almond-milk and cilantro mixtures to pot. Stir until warm. Ladle into bowls and top with dollops of Mexican Crema.

Eggplant Parmesan Rolls

Today's Parent | posted Wednesday, Apr 6th, 2016

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Prep: 20 minutes
Total time: 30 minutes
Makes: 4 servings

Ingredients

• 2 medium eggplants
• 1/4 cup olive oil
• 1/4 tsp salt
• 1 1/2 cups store-bought marinara sauce, divided
• 1 cup extra-smooth ricotta
• 1 cup grated mozzarella
• 1/2 cup grated Parmesan
• 1/4 cup panko bread crumbs
• 1/4 cup chopped basil, optional

Directions

1. Position oven racks in top and bottom thirds of oven. Preheat to 450F. Line 2 large rimmed baking sheets with foil. Spray with oil. Set aside.
2. Cut small pieces off the tops and bottoms of eggplant so they stand flat on cutting board. Slice eggplants lengthwise into 12 ¼-in.-thick strips (discard end pieces and extra strips, or keep for another use). Stir oil with salt in a small bowl. Lightly brush both sides of 12 eggplant slices with oil. Arrange in one layer on prepared baking sheets. Bake in top and bottom thirds of oven, switching sheets halfway through, until edges are fork-tender, about 15 min. Set aside to cool slightly.
3. Spread 1/2 cup marinara in the bottom of an 8 x 8-in. baking dish. Stir ricotta with mozzarella and Parmesan in a small bowl. Spoon 2 tbsp ricotta mixture onto 1 end of each eggplant slice. Gently roll up. Place roll in prepared dish, seam-side down. Repeat with remaining eggplant and ricotta. Top with remaining 1 cup marinara sauce. Sprinkle panko overtop.
4. Bake in top third of oven until top is golden-brown, 6 to 8 min. Sprinkle with basil before serving, if desired.