
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

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:
- Preheat the oven to 400F. Line a muffin tin with paper liners, or grease tin wells well with baking spray.
- Whisk flour with baking powder, baking soda, salt and ginger in a large bowl.
- In a separate bowl, mash bananas very well. Stir in sugar, oil, egg and vanilla. Stir in buttermilk.
- Add liquid mixture into flour mixture. Using a rubber spatula, stir until just combined.
- 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.
- 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.
- Make ahead: Freeze cooled muffins in zip-lock bags for up to 4 weeks. Thaw at room temperature.
Recipes by Claire Tansey.
Clairetansey.com
Tags: banana, flour, muffins, pear, recipe, snack

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
Tags: appetizer, blue cheese, grilled, main dishes, pear, potato, salad, steak, summer
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