I like to prepare this in my crockpot and take it to my daughters home for a week night dinner. They get to come home to a home cook meal and I get to sit down and enjoy it with them. I serve it in big bowls and have hot crispy rolls to eat with it. It's a perfect dish for the winter months, a great comfort food.
Portion size8 servings
Credits :LYNNE BEARE
1 1/2 lb
Monteray Jack cheese
Cut chicken into bite size pieces and brown in a pan with the 1 tablespoon of olive oil. Drain on paper towel. Dice onions and garlic and add to oil and saute until onions are transparent. Add the chicken pieces, onion, garlic to the crock pot along with the beans, chicken broth, green chilies, oregano, cumin and tabasco. Cut Montery Jack cheese into cubes and add that as well. Put the crock pot on low setting, place the lid on and cook for 4 to 5 hours.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
Excess moisture in cabbage can cause it to burn during roasting. To prevent this, we've cured these cabbage wedges in salt for an hour before cooking to draw out any liquid.
Prep time5 minutes
Total time1 hour & 30 minutes
Portion size4 servings
, cut in 4 wedges
2% plain Greek yogurt
cayenne pepper sauce (such as Frank's RedHot Original)
Per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate7 g
Arrange cabbage on rimmed baking sheet; brush cabbage all over and between leaves with oil. Sprinkle with salt. Let stand for 1 hour.
Place cast-iron or ovenproof skillet in oven; heat to 450°F. Transfer cabbage to skillet; roast, gently turning once, until tender, about 30 minutes.
While cabbage is roasting, in blender, purée together 3 tbsp of the blue cheese, the yogurt, cayenne pepper sauce, buttermilk and sugar until smooth; drizzle over cabbage. Sprinkle with remaining blue cheese.
Nothing makes a tender fillet of salmon more appealing than a crunchy layer of panko. For even cooking, ask for salmon fillets that are all the same size and thickness. Serve with a simple tossed green salad or steamed asparagus.
Portion size4 servings
In bowl, stir together yogurt, mayonnaise, green onions and cilantro. Arrange salmon on lightly greased foil-lined baking sheet; sprinkle with salt and pepper. Spread yogurt mixture evenly over top of fillets.
Combine panko and butter; sprinkle on top of yogurt mixture, pressing lightly to adhere.
Bake in 425F (220C) oven until fish flakes easily with fork and panko is golden, about 10 minutes.
Curried Yogurt Sauce: Meanwhile, in bowl, stir together yogurt, cilantro, ginger, honey, lemon juice, 1 tsp of water, curry powder, salt and pepper. Let stand for 5 minutes. (Make-ahead: Cover and refrigerate for up to 2 days). Serve with salmon.
Crispy herb-flecked skin? Check. Tender juicy meat? Check. Rich full-bodied gravy? It's got that, too. Our foolproof take on the classic Sunday supper is so good — and so easy — you might be tempted to make it on weeknights.
Portion size4 servings
Credits :Canadian Living Magazine: March 2015
pressed or finely grated
salt and pepper
dry white wine
sodium-reduced chicken broth
Roast Chicken :
salt and pepper
per serving: about
Total fat29 g
Saturated fat11 g
Total carbohydrate4 g
Garlic Butter: In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.
Roast Chicken: Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.
Roast in 375°F (190°C) oven for 45 minutes; baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.
Gravy: Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.
Whisk in broth; bring to boil. Gradually whisk in butter mixture, 2 tsp at a time, until smooth. Cook, whisking constantly, until thickened, about 2 minutes. Strain through fine-mesh sieve; stir in pepper. If necessary, stir in enough boiling water to loosen and yield 1 cup gravy. Serve with chicken.