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

Banana-Pear Muffins

BT Toronto | posted Thursday, Aug 17th, 2017

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Banana-Pear Muffins

Makes 12  

Ingredients:

• 1 ½ cups whole-wheat flour
• ¾ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¼ teaspoon dry ginger or cardamom
• 2 large very ripe bananas
• 2/3 cup brown sugar
• 1/3 cup canola oil
• 1 egg
• 1 teaspoon vanilla
• 2/3 cup buttermilk (well-shaken before measuring)
• 1 ripe pear, unpeeled, diced
• Turbinado sugar (optional)

Directions:

1. Preheat the oven to 400F. Line a muffin tin with paper liners, or grease tin wells well with baking spray.
2. Whisk flour with baking powder, baking soda, salt and ginger in a large bowl.
3. In a separate bowl, mash bananas very well. Stir in sugar, oil, egg and vanilla. Stir in buttermilk.
4. Add liquid mixture into flour mixture. Using a rubber spatula, stir until just combined.
5. Before mixture is fully incorporated, add pear and stir just 3 or 4 more times or until barely combined. Immediately spoon or scoop into prepared tin. Sprinkle each muffin with a little turbinado sugar.
6. Bake 5 min then reduce heat to 350F and bake another 20 to 25 min, or until tops are golden and a cake tester inserted into the centre of a muffin comes out clean. Let cool in the pan for 10 min then transfer to a rack to cool completely.
7. Make ahead: Freeze cooled muffins in zip-lock bags for up to 4 weeks. Thaw at room temperature.

Recipes by Claire Tansey.

Clairetansey.com

How to Feed a Family: Orange chocolate mini muffins

BT Toronto | posted Tuesday, Sep 10th, 2013

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How to Feed a Family: Orange chocolate mini muffins

Ingredients: 

• 1 ¾ whole wheat pastry flour
• ½ cup cocoa pwdr
• 1 ½ tsp baking pwdr
• ½ tsp chia pwdr
• ¼ tsp salt
• ½ cup unsalted butter, room temp
• ½ cup brown sugar packed
• 2 lg eggs
• 2/3 cup plain yogurt
• ½ cup orange juice (pulp free)
• 1 tsp vanilla extract
• ½ cup mini milk chocolate chips

Method:

1. Preheat oven to 350 degrees. Lightly grease or line mini muffin tin
2. In a medium size bowl, whisk together the flour, cocoa pwdr,baking pwdr,chia pwdr and salt. Set aside.
3. Using an electric  mixer,cream the butter with the sugar. Add the eggs, yoghurt,orange juice and vanilla. Mix on low until combined. Slowly add the flour mixture to these wet ingredients. Once well mixed, stir in chocolate chips.
4. Fill each muffin cup, leaving ¼ inch  from the rim. Bake on centre rack for 25-30 min, or until a toothpick inserted into the centre comes out clean. Let cool in tin.

Courtesy Ceri Marsh and Laura Keogh, www.sweetpotatochronicles.com