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

Rib-eye steak salad with pear, blue cheese & potatoes

Cityline | posted Monday, Jun 9th, 2014

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A salad has never tasted so good with this delicious savoury dinner your family will love!

Rib-eye steak salad with pear, blue cheese & potatoes

Ingredients:

• 32oz Rib-Eye steak
• 1 pear semi firm
• 1 bunch watercress
• 1 bunch radishes
• 1/2 bulb fennel
• 1 bunch chives
• 1lb cups baby potatoes (boiled to tender)
• 1 cup blue cheese
• 2 tbsp capers with brine
• 1 tbsp grain mustard
• 1 cup  Greek yogurt
• ½ grapefruit
• Salt pepper
• Olive oil

Method:

Season heavily with salt and pepper. Sear in large pan at high heat for 4 min per side.

Remove from heat and leave in pan to rest.

Method for potatoes:

Barely cover the potatoes with water, then add capers with brine, and simmer until tender.

Strain, season and add mustard, yogurt and blue cheese. Chill.

Method for salad:

Finely slice pear, radish, fennel, chives and toss with watercress.

Season add olive oil and 1/2 grapefruit.

Assembly:

Slice steak against the grain and lay over potatoes on a long cutting board top with salad and graze away!

Serves 4

Courtesy of Randy Feltis

www.thefarmhouse.ca

@chefrandyf