Bruschetta Chicken Bake

A copy of  Kraft's 'what's cooking' fall recipe publication showed up in my mailbox yesterday. I decided to try the dish featured on the front cover before the book was put away and forgotten, and I'm so glad I did! It's quick and simple and can also be made ahead and refrigerated.

Bruschetta Chicken Bake:

• 1 19 oz. can diced tomatoes, undrained  (if using 14 oz. can tomatoes, add 1/2 cup water)
• 1 package (120 g) Stove Top stuffing mix for chicken
• 2 cloves garlic, minced
• 1 1/2 lbs. boneless, skinless chicken breasts (or 4 chicken breasts)
• 1 teaspoon dried basil (or 1 tablespoon chopped fresh basil leaves)
• 1 cup Tex/Mex shredded cheese

1. Mix tomatoes, stuffing mix and garlic. 
2. Cut chicken breasts into bite-size pieces and spread in 13x9-inch pan (sprayed with cooking oil).
3. Sprinkle with basil leaves (I prefer fresh) and shredded cheese.
4. Cover with stuffing mixture.
5. Bake uncovered for 30-40 minutes at 375°F or until chicken is cooked through (165° F on meat thermometer).
6. Serve with a green salad.  

* I have also increased the number of chicken breasts from 4 to 6 as well on occasion, and allowed a little longer cooking time (about 45 minutes).

Canelloni

This is a great make ahead meal.
Served with a salad and Marg's Rustic Italian bread or with Foccacia bread you have a lovely Italian meal nice enough to serve to company.

• spaghetti sauce, homemade or from a jar
• 1 500 ml carton ricotta cheese
• 1 package frozen spinach, thawed and drained
• 1/2 cup Parmesan cheese
• 1 egg
• 1 recipe Bechamel sauce (recipe follows)
• 1/2 cup freshly grated parmesan cheese

Bechamel Sauce:

• 1/4 cup margarine or butter
• 1/4 cup flour
• 2 cups milk
• salt and pepper to taste

* I bought my fresh lasagne sheets at our local grocery store in the deli section. They come in a package of 8 sheets and are found with the other fresh pastas.

1. Cut each lasagne sheet into two pieces.
2. Bring salted water to boil in a large pot and cook lasagne sheets until just tender. This will only take a few minutes.
3. Drain pasta and rinse well. Lay each piece out on the counter.
4. Squeeze excess moisture from the spinach and mix together with the ricotta, 1/2 cup of the parmesan cheese and the egg. ( I actually forgot to add the egg and the filling still held together very well).
5. Using about 2 tablespoons for each piece of pasta, form filling into a log and place on the narrow end of the pasta sheet.
6. Roll up each forming a filled tube.
7. Make Bechamel sauce. I usually do this in the microwave, but you can also do it on the stove. Melt butter, add flour and gradually whisk in milk. Cook over medium heat stirring constantly or microwave stirring after each minute of cooking. Cook until mixture thickens. Add salt and pepper to taste.
8. Put a large spoonful each of Bechamel and Spaghetti sauce in the bottom of a rectangular casserole dish.
9. Place filled pasta tubes in 2 rows in dish.
10. Cover with remaining spaghetti sauce.
11. Top with remaining Bechamel sauce.
12. Grate fresh parmesan cheese on top.
13. Cover with foil. This can be refrigerated or frozen at this point.
14. Bake at 350 degrees for about 30 minutes, remove foil and bake for another 20-30 minutes or until hot and bubbly.
15. Let sit for 10 minutes before serving.
    
    

Pomegranate Spinach Salad

Happy New Year!

Today is the day to make Portzelky (New Years Cookies) ! 

Check here for the recipe. 

I wanted to share a salad with you today that we enjoyed often during the last few weeks. 

You might still have some pomegranates and this salad is fresh, delicious and healthy too.

The pomegranate arils are like little jewels that brighten up any salad bowl.  Buy them now while they are available.  A whole pomegranate will store will in the refrigerator for weeks. 

The apron is from Menno Apparel!  Check their link here for some fun options for your whole family. 

Pomegranate Dressing  - makes just about a cup of dressing and will be enough for a large container (312 grams / 11 ounces) of spinach

• 4 tablespoons Pomegranate Arils (seeds)  1 Pomegranate will be enough for the dressing and the salad
• 1/3 cup white sugar
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/3 cup tarragon vinegar
• 1/3 cup avocado oil (any light tasting oil will be fine)

Salad Fixings  

• baby spinach
• pomegranate arils  (seeds)
• toasted almonds slices
• crumbled feta cheese

1. To remove the arils (seeds) from the pomegranate,  roll the fruit on the counter, slice around the middle, split it in half and then turn it open side down over a bowl and hit the back of the fruit with a wooden spoon to release the arils. 
2. Put all the dressing ingredients into a blender jar and process on high until smooth and frothy.  Pour into a small jar with a lid and refrigerate until just before dressing the salad.
3. Layer the Salad Fixings in a shallow bowl for best effect.   You can make this salad as small or large as you like.  (for a large salad you will need two pomegranates.
4. Shake the dressing and drizzle it over just before serving.  

Creme Brulee

This is a dessert you can often find at fine dining restaurants. Maybe that's why people think it must be difficult to make. Fear not! There are very few ingredients, and it's very simple to make.
This could be your New Years Eve dessert.
(Read all instructions before you begin. There are a few steps you will want to have ready before you begin.)



Recipe for 8 4 ounce ramekins.
First step. Place ramekins on baking pan that will allow you to add boiling water to. You will bake the custard in a water bath. I lined mine with tin foil but you don't have to. A glass 9x13 pan works well for the baking pan.
OK, you are set.

• 2 cups heavy cream
• 8 large egg yolks
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 8 teaspoons sugar to use for caramelizing 

1. Place egg yolks in a bowl. Add first amount of sugar and whisk together until the yolks are creamy. Set aside.
2. Add cream to a small sauce pan. Heat over medium stirring constantly, until cream is steamy and very warm, but do not let it get to the boiling point. (this is important)
3. Remove cream from heat and slowly pour about 1/4 cup of the cream into the egg yolk and sugar mixture making sure you are whisking the whole time. (this too is extremely important so you get no cooked yolk pieces)
4. Add vanilla and mix well. 
5. Pour the egg and sugar mixture into the pan of remaining cream and whisk well. 
6. Have a glass bowl ready that is covered with cheesecloth. I secure the cheesecloth to the bowl with an elastic band so it doesn't slide into the custard when being poured through.
7. Pour the warm custard through the cheesecloth to make sure your remaining custard is completely smooth and there are not lumps. (See photo below) This process will also remove some foam from the custard. It will sit on the top of the cheesecloth. Discard this. 
8. Pour strained custard mixture into 6-8 ramekins that are sitting in a baking tray deep enough to hold the water bath you will add during baking.
9. Place tray with filled ramekins into a 250º F oven. 
10. Once tray is in oven carefully pour boiling water into the baking tray until the water is half way up the sides of the ramekins. Make sure you don't get any water in the custard. 
11. Close the oven door and allow the custards to bake for 45 minutes. 
12. Open door and carefully jiggle one or two of the little cups (be careful of the hot water). They should be set around the edges but jiggly (not runny) in the centre. You may have to bake them another 5-15 minutes. Always a wee bit different with every oven, but don't over bake, the jiggle in the centre is important. 
13. Once baked carefully remove each ramekin to a cooling rack and allow to cool completely.
14. Cover tightly with wrap and place in refrigerator for at least 8 hours. (even a day or two is fine)
15. One hour before serving remove from refrigerator. Remove wrap. If there is a little condensation on the tops gently dab with a paper towel. 
16. Sprinkle tops with 1 teaspoon white granulated sugar (I like to use Turbino sugar for this but you can use regular white sugar). Gently tip and shake each little pot to get the sugar to coat the whole top of each one.
17. Now it's time to torch the sugar. If you have a little kitchen torch use that to caramelize the sugar. If not, place all the little pots back onto a baking sheet. Turn oven on broil. Place tray with custards under broiler. DON'T WALK AWAY! Turn on the oven light and watch carefully. It will take very little time before the sugar begins to melt. It will go from this point to burnt very quickly so just stay with it. You do want it to JUST begin to look like it might burn. QUICKLY remove from oven. 
18. Allow to cool for just a minute or two and then place back in refrigerator, uncovered, for about 1/2 hour. Or you can leave on counter.  I like the pudding to be cold so I do put it back in the refrigerator for that short time.
19. Make coffee or tea, and by that time your little pots of Creme Brulee will be ready to serve. 

Turkey Shepherd's Pie

Here's another way to make use of the leftover Christmas Turkey and mashed potatoes. 

 I like the addition of Butternut squash.

• 1 tablespoon oil
• 1 tablespoon butter
• 1 cup chopped fresh mushrooms
• 1 onion, chopped
• 1 stalk celery, chopped
• 1/2 cup chopped red pepper
• 1/2 cup cubed roasted or cooked squash
• 1/2 cup chopped cooked carrots
• 1 1/2 cups cut up roast turkey
• seasoned mashed potatoes - about 2-3 cups or to cover
• 2 tablespoons bread crumbs 
• 1 tablespoon melted butter
• 1 teaspoon finely chopped parsley
• 1/2 cup Parmesan cheese

For the sauce

• 1/4 cup butter
• 1/4 cup flour
• 1 cup turkey or chicken broth (you can add some of the turkey gravy if you have some)
• 1 cup milk
• Salt and pepper to taste.
•  1 - 2 teaspoons Poultry seasoning (to taste)

1. Place oil and butter in a frying pan over medium high heat.
2. Add mushrooms, onion, celery and red pepper and saute' until soft.
3. Place cooked vegetables in a casserole dish. (I used 2  4 cup casseroles)
4. Add cooked squash, carrots and turkey. Set aside. 
5. Make Sauce by melting butter in microwavable dish or saucepan.
6. Add flour and stir until blended.
7. Add milk a little at a time, whisking it well.  
8. Cook until thick, stirring frequently.
9. Stir in salt and pepper and poultry seasoning to taste.
10. Pour over turkey and vegetables in casserole dish and mix
11. Cover with mashed potatoes.
12. To make topping, melt 1 tablespoon butter in a microwavable bowl.
13. Add bread crumbs, parsley and Parmesan and toss together.
14. Sprinkle potatoes with topping.
15. Bake in a 350ºF oven for about 50 minutes or until heated through.
16. Serve with a fresh green salad.

I froze the extra casserole for another day.

Bread Pudding with Warm Vanilla Sauce

On new years day I make new years cookies, which us Mennonites call portzelky.

I'm always happy when there are some left over portzelky for making bread pudding. Thick sliced day or two old raisin bread works well in this recipe, and since it's not deep fried like portzelky, the bread would be a healthier choice. This is most definitely a comfort food and not to be eaten after a big meal.

Ingredients:

• 4 cups portzelky or raisin bread, cubed
• 2 cups milk
• 1/3 cup butter, melted
• 1/4 cup sugar
• 2 eggs, well beaten
• 1/2 tsp cinnamon
• 1 tsp vanilla

Method:

1. Cube bread and place in a well greased souffle or deep dish casserole dish.
2. In microwave or on the stove top heat milk and butter together just until butter melts.
3. Stir in sugar.
4. Beat eggs and add to milk mixture. Stir in cinnamon and vanilla. Pour over bread cubes.
5. Bake in pre-heated 370º oven for 30 minutes. Lower heat to 350º and bake another 20-30 minutes.  During the last 20-30 minutes you may want to loosely lay a piece of foil over the top if it is getting too dark.
6. Allow to sit for 10-15 minutes before serving. This helps the pudding to set.

Warm Vanilla Sauce

• 1/2 cup cream
• 3/4 cup brown sugar
• 2 tbsp white sugar
• 1 tbsp vanilla
• pinch salt

In a small sauce pan stir together first 3 ingredients. Set over medium heat stirring constantly until mixture bubbles and sugars are dissolved. The sauce will thicken in about 3-4 minutes. Remove from heat and add vanilla and a pinch of salt. 

Serve warm over warm bread pudding. Ice cream is a nice choice for a topping as well.

Surprise Spread

This is an appetizer which my friend, Debbie, has brought to functions we've had as friends. I enjoy making it because it is so quick, easy and who does not like to dip crackers or chips while waiting for dinner!

Ingredients:

• 8 ounces cream cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 200 grams fresh or frozen cooked shrimp, crumbled
• 1 cup seafood cocktail sauce
• 2 cups mozzarella or Edam cheese
• 1 green pepper, chopped
• 2 green onions, chopped
• 1 tomato, diced

Method:

1. Blend cream cheese, sour cream and mayonnaise.
2. Spread into a serving plate with a bit of a dip in it.
3. Layer the rest of the ingredients in order given.
4. Serve with crackers or tortilla chips.

Merry Christmas

Christmas Morning Life Saver

This breakfast casserole has been on our Christmas brunch table every year for decades.  It is tradition; a good one!  I clipped the recipe from a 'holiday recipe insert' in a local paper originally, and have tweaked it a little over the years...adding red and green peppers for a festive look. It is made the previous day and then popped in the oven in the morning. 

Ingredients:

• 16 slices white bread, crusts removed
• ham, thinly sliced (about 1/2 lb./250 gr or 16 slices)
• grated cheddar cheese (about 1/2 lb/250 gr)
• 6 eggs
• 1/2 teaspoon salt
• 1/2-1 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• dash of hot sauce, optional
• 3 cups milk
• 1/2 tsp. pepper
• 1/4 cup minced onion
• 1/2 cup red and/or green pepper, chopped 
• 1/3 cup butter 
• 1 cup crushed Corn Flakes (or Special K)

Directions:

1. Lay 8 slices of bread into a 9″ x 13″ (23 x 33 cm) buttered, glass baking dish. 
2. Cover bread with sliced ham. 
3. Spread with grated cheddar cheese and then cover with remaining slices of bread.
4. In a bowl, beat eggs, salt, dry mustard, Worcestershire sauce, optional hot sauce and milk. Pour over the casserole. 
5. Sprinkle black pepper, onions and peppers evenly over surface. Cover and refrigerate overnight. 
6. In the morning, melt the butter and drizzle over top. 
7. Sprinkle with crushed cornflakes. 
8. Bake uncovered for 1 hour at 350 deg.F (180 deg.C). 
9. Let stand for10 minutes before serving. 

Serves 8.

 

Fancy Egg Scramble

We enjoyed this make-ahead breakfast dish years ago and I finally revived it for brunch recently. Everyone enjoyed it. This would work well for a make ahead breakfast casserole for Christmas morning.

• 1 cup diced ham 
• 1/4 cup chopped green onion (scallions)
• 3 tablespoons butter
• 12 eggs beaten
• 1 6oz. can diced Green Chiles

Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups milk
• 1 cup grated cheddar cheese

Method:

1. Melt butter in heavy large skillet. Saute ham and green onions in butter.
2. Add beaten eggs and diced green chilies.
3. Mix ingredients and cook until eggs are just set. Remove from heat and prepare cheese sauce.
4. Melt 2 tablespoons butter in heavy bottom pan.
5. Add flour, salt and pepper to butter and cook on medium heat for 2 minutes.
6. Add the 2 cups of milk gradually and blend well. Cook to a gentle boil.
7. Add the grated cheese and mix well until cheese is melted. Add the cheese sauce to the egg mixture and fold in till combined.
8. Pour mixture into lightly greased 9x12 casserole dish.
9. Cover and refrigerate overnight until 30-40 minutes before you want to serve the dish
10. Cook uncovered at 350 degrees for 30-40 minutes.

Serve with fruit and muffins or toast.  Serves 6