Brisket is a hearty main often favoured for Sunday dinners. Here, it's a fuss-free weeknight option—just throw the ingredients together in the morning and come home to fall-apart-tender meat. Serve with mashed potatoes and tender-crisp saut?ed green beans to round out the meal.
Portion size8 servings
Credits :Canadian Living Magazine: November 2015
brisket pot roast
per serving: about
Total fat24 g
Saturated fat9 g
Total carbohydrate28 g
Arrange onion in bottom of slow cooker; place beef on top. In bowl, whisk together cranberry sauce, chili sauce, ginger, Worcestershire sauce, onion powder, salt and pepper; pour over beef. Cover and cook on low until beef is tender, about 8 hours.
Carefully scrape any cranberry mixture off top of beef. Remove beef to cutting board; tent with foil. Let rest for 10 minutes before slicing.
While beef is resting, skim fat from juices in slow cooker. In small bowl, whisk cornstarch with 3 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with beef.
Tip from The Test Kitchen: A double brisket is made up of both lean and fatty meats, so you can have your choice at the dinner table. If the brisket's too large for your slow cooker, you may need to cut it in half to fit.
These wings can get sticky as they bake, so line your baking sheet with greased nonstick foil or parchment paper for easy turning.
Portion size24 servings
Credits :Canadian Living Magazine: March 2016
salt and pepper
all-purpose flour or
per piece: about
Total fat4 g
Saturated fat1 g
Total carbohydrate1 g
In bowl, sprinkle chicken with salt and pepper. Sprinkle with flour; toss to coat. Arrange on lightly greased nonstick foil– or parchment paper–lined rimmed baking sheet. Bake in 400°F (200°C) oven, turning once, until crisp and golden, 45 to 50 minutes.
Tip from The Test Kitchen: Chicken wings that are sold separately and trimmed are a real time-saver. If you can't find them at your local grocery store, cut the tips off of whole chicken wings, then cut each wing in half at the remaining joint.
Change it up:
The Ultimate Crispy Buffalo Chicken Wings In small saucepan, stir together 1/3 cup cayenne pepper sauce (such as Frank's RedHot Original), 2 tbsp butter, 1 tsp Worcestershire sauce and 1/2 tsp onion powder; bring to boil. Remove from heat; let cool to room temperature. Prepare wings as directed; toss with sauce just before serving.
The Ultimate Crispy Barbecue Chicken Wings In saucepan, stir together 1 cup ketchup, 1/3 cup fancy molasses, 2 tbsp cider vinegar, 1 tbsp Dijon mustard, 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Prepare wings as directed, brushing with sauce before last 5 minutes of baking.
These twice-baked cookies are great for gifting because their dryness allows them to be stored for long periods of time and is less prone to breaking. Pipe or drizzle the melted chocolate onto your cookies, if desired.
Prep time30 minutes
Total time2 hours & 30 minutes
1 1/2 teaspoon
2 1/2 cups
(about 6 oz), chopped
(about 5 oz), melted
Per cookie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate21 g
Biscotti: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange zest and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions just until combined. Stir in chocolate and ginger.
Divide dough in half. On lightly floured work surface, shape each half into 12-inch long log. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Whisk egg white with 1 tsp water; brush generously over tops of logs. Bake in 325°F oven until light golden and firm to the touch, about 35 minutes. Let cool on pan for 10 minutes.
Transfer logs to cutting board. Using sharp chef's knife, cut diagonally into 1/2-inch thick slices. Stand slices upright, about 1/2 inch apart, on baking sheet. Bake in 300°F oven until almost dry, about 35 minutes. Transfer directly to racks to cool completely.
Coating: Dip 1 end of each biscotti into chocolate, letting excess drip off. Place on waxed paper–lined baking sheet. Refrigerate until chocolate is set, about 20 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
Adding fresh rapini and sausage to a Puttanesca-inspired sauce for lasagne is a perfect recipe to serve for heartier appetites at any kind of reunion. With only 20 minutes to prep you can make this the night before and pop it in the oven right before your guests arrive, leaving no fuss or muss the day of the party.
Prep time20 minutes
Cooking time40 minutes
Total time1 hour
Portion size4 servings
pkg. (340 g)
Catelli Express® Lasagne
of our choice (Italian and spicy are true favourites)
, thinly diced
(100 mL) whole black
In a non-stick skillet, sauté sausages for 2 minutes on each side, or until golden brown. Set aside and slice.
In same skillet, heat diced onions for 5 minutes. Add garlic clove and tomato sauce. Cook on low heat for about 10 minutes and add sliced sausage. Remove garlic clove.
Prepare rapini by separating leaves from their stalk; discard leaves. Cut and discard 1 cm off the foot of each stalk; set stalks aside.
Spread a thin layer of tomato sauce on the bottom of a large rectangular baking dish. Lay lasagne noodles on top of sauce, ensuring edges of noodles do not overlap. Ladle one-third of tomato sauce, black olives, rapini stalks and sausage over lasagne noodles.
Layer three times and finish by pouring remaining tomato sauce and black olives on top of noodles along with grated cheese.
Bake in the oven at 350° F for about 30 minutes.
Switch to "broil" for about 5-10 minutes before serving.