1 cup shredded cheddar cheese, optional and not shown in our photo
Directions/Steps
In a skillet that has a tight fitting cover, heat olive oil over medium high.
Add
onion, peppers, garlic, ground beef, dry mustard, chili powder, salt
and pepper. Sauté until ground beef is no longer pink, breaking up beef
as you cook.
Add rice and cook for two minutes letting rice absorb liquid.
Add tomato paste and cook for one minute.
Add canned tomatoes with juice, water and Worcestershire sauce. Stir, cover and simmer for 20 minutes covered.
After
20 minutes, remove lid and fluff the mixture then serve. If the mixture
is to wet, cook for another few minutes with lid off.
If you are using the cheese, sprinkle on top for last few minutes of cooking time with lid on.
2 tsp sriracha sauce (or another favourite hot sauce)
1 tsp chipotle powder (or chili powder)
Directions/Steps
Pound the chicken breasts out to an even thickness; about a half inch. Lightly season them with salt.
Mix all of the
ingredients in the flour dredge together well. I like to use a whisk in a
round bottom bowl to make sure everything is evenly mixed. A food
processor also will mix them up well.
Make an egg wash by whisking together the eggs and water.
One at a time dip
the breast pieces in the flour and spice mixture, then dip quickly into
the eggwash and then a final time into the flour and spice mix, pressing
the mix firmly into the meat to get good contact.
Heat a skillet on
the stove with about a half inch of canola oil covering the bottom. You
will want to carefully regulate the temperature here so that the chicken
does not brown too quickly. The thinness of the breast meat practically
guarantees that it will be fully cooked by the time the outside is
browned. I find just below medium heat works well. I use a burner
setting of about 4½ out of 10 on the dial and fry them gently for about 4
or 5 minutes per side until golden brown and crispy. (You can, of
course, use a deep fryer fro the chicken if you prefer.Keep the heat at
350 degrees until they are golden brown. About 8 -10 minutes)
Drain on a wire
rack for a couple of minutes before making the sandwiches. Use plain
mayo or the spicy mayo on both the un-toasted top and bottom buns,
adding just fresh lettuce to the sandwich and a pickle slice on top. A
club sandwich version adding bacon and tomato is also excellent!
To make the taters.
Toss the potato
wedges in the milk and drain the milk off. Toss the wedges in the
remaining flour and spice mix and deep fry for about 8-10 minutes or
until golden brown and fully cooked. Alternatively, you can lightly oil a
cookie sheet and place the taters on it, drizzling a little extra oil
over the top. Bake in a preheated 400 degree oven for about a half hour.
Turn them half way through the cooking time
Preheat oven to 450F and set aside a large casserole or baking dish.Beat
eggs. Combine ground beef and pork, ricotta, beaten eggs, breadcrumbs,
parsley, salt and pepper.
Mix by hand, gently, taking care not to
over-mix.
With
an ice cream scoop, scoop generous mounds of mixture into large
meatballs (about 2 inches), rolling in hands to firm. Line casserole
dish with meatballs.
Bake
for 25 minutes or until tops are sizzling and golden. If necessary,
carefully pour off excess fat. Cover with sauce and return to oven for
20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
Bring a large pot of
lightly salted water to a boil. Cook spaghetti in boiling water,
stirring occasionally until cooked through but firm to the bite, about
12 minutes. Drain.
Heat a large skillet over
medium heat; cook and stir beef and onion until meat is browned and
onions are soft and translucent, about 7 minutes. Drain. Stir in
spaghetti sauce and seasoned salt.
Whisk eggs, Parmesan
cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and
toss to coat. Place half the spaghetti mixture into baking dish. Top
with half the cottage cheese, mozzarella, and meat sauce. Repeat layers.
Cover with aluminum foil.
Bake in preheated oven for
40 minutes. Remove foil and continue to bake until the cheese is melted
and lightly browned, 20 to 25 minutes longer.
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl.
Cover and refrigerate for at least 30 minutes before serving.
For the Baked Sweet Potato Fries:
Preheat oven to 425° F. Line two baking sheets with foil; set aside.
Cut sweet potatoes lengthwise into 1/2-inch strips. Place sweet potatoes in a large bowl. Drizzle with oil; toss to coat.
Arrange sweet potatoes in a single layer on the prepared baking
sheets. Bake for 10 to 15 minutes. Turn sweet potatoes. Bake for 10 to
15 minutes more or until lightly browned.
Season to taste with salt and pepper. If desired, sprinkle with parsley. Serve with aioli for dipping.
1. Preheat the oven to 300°F. Meanwhile, separate the eggs, removing the yolk from the white.
2. In one bowl, mix the egg yolks, cream cheese and honey until smooth. 3. In the second bowl, add
1/4 teaspoon baking powder (or cream of tartar if using) to the whites
and beat the whites on high speed until they are fluffy, with firm
peaks. The egg whites should have a whipped cream consistency. 4. Then, fold the egg
yolk mixture into the egg whites carefully and slowly, retaining, as
much as possible the fluffiness of the egg whites. Do not let the
mixture melt. 5. Spoon the mixture into 10-12 even rounds on a baking sheet and sprinkle with rosemary (if using) and put in the oven. 6. Bake the bread for 17 to 20 minutes on the middle rack, then broil for 1 minute until they become golden brown. 7. Remove from the oven, leave to cool and enjoy.
Beat first 5 ingredients in large bowl with mixer until
well blended. Add eggs and baking soda; mix well. Gradually beat in
flour. Stir in chopped chocolate.
Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
Bake 8 to 10 min. or until golden brown. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.
Hollandaise sauce:
1. Fill the bottom of a double boiler part-way with water. Make sure
that the water doesn’t touch the top bowl. Bring water to a gentle
simmer. In the top of the double boiler, whisk together three egg yolks
and 1/2 tsp white vinegar until well mixed.
2. Slowly pour the melted butter in the egg yolk mixture, a little at a
time, while constantly whisking. If you pour too much too quickly
without whisking, the mixture might not thicken or mix properly. If the
hollandaise gets too thick, add a teaspoon or two of hot water. Continue
whisking until all the butter is incorporated.
3. Remove from heat, whisk in lemon juice, salt, and pepper.
Egg Cups:
1. Grease a large muffin tin. Place a slice of ham in each tin, then
crack an egg over each slice of ham. Cover the tin in foil, then bake at
350˚F / 175˚C for 8-10 minutes (eight minutes if you like your yolk
very runny).
2. To plate: place a toasted English muffin half down, layer the ham and
egg cup on top of the English muffin, then drizzle your hollandaise
sauce over the egg.
Preheat oven to 425°F/220°C. Roll out the pizza crust into a rectangle.
Spread on the BBQ sauce. Top with chicken, onion, cheese,and parsley.
Roll it up longways, and cut into slices. Bake face-up for 15 minutes.
Enjoy!
1 cup creamy peanut butter 3/4 cup sugar 1 large egg 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup semisweet chocolate morsels
Directions/Steps
1. Preheat oven to 350°. Stir together peanut butter and next 4
ingredients in a medium bowl until well blended. Stir in chocolate
morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
3. Bake at 350° for 12 to 14 minutes or until puffed and lightly
browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to
wire rack, and let cool 15 minutes.
Mix dressing, sugar and thyme in large bowl. Add
potatoes; toss to coat. Transfer potatoes to 17x11-1/2x3/4-inch pan,
reserving dressing mixture in bowl.
Add chicken to reserved dressing mixture; toss to coat. Place in pan with potatoes.
Bake 1 hour or until potatoes are tender and chicken is
done (170ºF). Transfer chicken and potatoes to platter. Strain
drippings from pan; pour strained sauce over chicken.
Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
Beat together the butter and sugar until light and fluffy, then add your eggs, vanilla and bananas.
On low speed, mix in the flour, baking soda, and salt, until just combined. Stir in chocolate chips.
Drop
by teaspoonfuls onto your lined cookie sheet, about 2 inches apart.
Batter will be very wet - don't worry if you aren't able to form the
dough into balls.
Bake for 12 minutes, until the edges begin to turn a light golden brown.
Heat oven to 375ºF.
Reserve 3 Tbsp. cheese. Mix remaining cheese with all
remaining ingredients just until blended.
Press into 12 muffin pan cups sprayed with cooking spray.
Bake 30 min. or until done (160ºF), sprinkling with the
reserved cheese after 20 min.
Directions/Steps
Heat oven to 375ºF.
Reserve 3 Tbsp. cheese. Mix remaining cheese with all
remaining ingredients just until blended.
Press into 12 muffin pan cups sprayed with cooking spray.
Bake 30 min. or until done (160ºF), sprinkling with the
reserved cheese after 20 min.
1 cup sugar, 1/2 cup in mixture and 1/2 cup for crust
Directions/Steps
1. Heat heavy cream and vanilla extract in a sauce pan until hot, but not boiling.
2. In a medium bowl, whisk egg yolks and 1/2 cup of sugar until well mixed. Pour in the hot cream gradually, mixing continually.
3. Place six (7 to 8-ounce) ramekins into a large roasting pan. Pour
hot water into the pan to come roughly halfway up the sides of the
ramekins.
4. Pour the egg mixture into the ramekins and bake at 325˚F / 165˚C
for 45 - 50 minutes. The crème brûlée should be set, but still a little
jiggly in the middle. Remove the ramekins from the roasting pan, allow
to cool to room temperature, cover with plastic wrap and refrigerate for
at least two hours and up to three days.
5. Remove the crème brûlée from the refrigerator for at least 30
minutes before browning the sugar on top. Spread a tablespoon of sugar
on top of each crème brûlée. Using a torch, melt the sugar to for a
crispy top. If you don’t have a torch, you can broil the crème brûlée to
melt the sugar. Keep an eye on it, to make sure you don’t over cook it.
Allow the crème brûlée to sit for at least five minutes before serving.
For The Shortbread 1 cup butter, salted, room temperature
1 cup powdered sugar
2 cups flour
1 tsp vanilla For The Caramel 1 cup butter
1 cup brown sugar
1 cup light corn syrup
1 (14 oz.) can sweetened condensed milk
dash of salt For The Chocolate 3 cups milk chocolate chips (a high quality brand works best)
1 Tbsp butter
Directions/Steps
1 Preheat oven to 300 degrees F. Spray a 9×13″ pan really well with non-stick cooking spray.
2 In a large bowl, use a pastry blender to combine the butter, sugar,
flour, and vanilla until the mixture comes together. Gently press the
shortbread dough into the pan. Bake for 28-33 minutes or until the outer
crust is lightly golden. Remove from oven and allow to cool completely.
3 Make the caramel by combining all of the ingredients in a medium
saucepan over medium heat. Bring mixture to a rolling boil and continue
to cook, stirring constantly until the mixture reaches the soft ball
stage, about 6-9 minutes). I test the “doneness” of the caramels using
the ice water method: Stick several ice cubes in a small cup and fill
with cold water. Test if the mixture has reached soft ball stage by
dropping a spoonful of it into the ice water. If you’re able to just
barely clump the caramel sauce together in your hands to form a really
soft ball, then it’s ready! This is the most important step! Don’t
overcook the caramel or it will be hard and sticky on your teeth. When
the caramel starts to turn golden, I do the ice water method every few
minutes until it’s ready, just to make sure I don’t overcook it.
4 Once it reaches soft ball stage, remove from heat and pour the warm
caramel over the cooled shortbread crust. Smooth into an even layer.
Allow to sit until caramel sets and then refrigerate for at least 1-2
hours.
5 For the chocolate, add the butter and chocolate chips to a bowl and
use a double boiler (or your microwave at 30 second intervals stirring
in between) to melt the chocolate until smooth. Pour melted chocolate
over the set up caramel and smooth into an even layer. Refrigerate until
the chocolate is set. Enjoy! I store the bars in the refrigerator and
they last at least a week.
