Cheeseburger Sheet Pan Crunchwrap

Classic taco and cheeseburger fast food flavours combined into one large sheet pan dinner crunchwrap.

Ingredients:

1 lb lean ground beef

1 cup diced onion

1/2 cup diced bell pepper

1 tbsp minced garlic

2 tbsps dry taco seasoning (homemade or store bought)

Here's the link to my homemade taco seasoning:

https://www.hotandcoldrunningmom.ca/2016/05/homemade-taco-seasoning.html 

1 tsp lime juice

1/3 cup water

2 tbsps tomato paste

9 - 6" whole wheat soft tortillas

2 cups shredded cheddar

6 slices chopped bacon

1/2 cup Cheese Whiz

3 tsps hot sauce

2 tbsps melted butter

salsa to serve 

First, cook the bacon then set aside. In the same pan, cook the beef until no pink remains then add the onion, bell pepper and garlic. Cook 3 minutes then add the taco seasoning, lime juice, water and tomato paste and cook an additional 3-5 minutes. Oil a sheet pan or griddle and lay 7 tortillas overlapping in center and hanging over the side a bit. Mix the Cheese Whiz and hot sauce together and spread in the middle of the tortillas. Add bacon then the beef filling. Top with shredded cheese and remaining two tortillas. Fold the overhanging tortillas over towards the center. Brush with melted butter. Sit another sheet pan on top then weigh it down with a cast iron pan. 

Bake at 375°F for 30 minutes. Remove top pan and broil 2 minutes. Let rest 5 minutes before slicing. Cut wedges and serve with salsa or sour cream. Makes 4 servings.

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Bakery Style Cranberry Sauce Muffins

These muffins have a crispy top with tangy, juicy cranberries in every bite! Still have leftover cranberry sauce from Christmas? Here's the perfect way to use it up. If you want a more-like-cake muffin use 1 3/4 cups white flour and skip the whole wheat.

1/4 cup butter

1/2 cup white sugar

1/4 cup brown sugar

2 eggs

1 tsp vanilla

1/2 cup Greek yogurt

1/2 cup milk

1 cup flour

3/4 cup whole wheat flour

1 1/2 tsps baking powder

1/2 tsp baking soda

1/4 tsp salt

 3/4 - 1 cup cranberry sauce (homemade or store bought)

Here's the link to my cranberry sauce recipe:

https://www.hotandcoldrunningmom.ca/2015/10/orange-cranberry-sauce.html 

Preheat the oven to 400°F. Line and spray the top of the muffin pan. Mix the butter, white and brown sugars together. Then add the eggs, vanilla, Greek yogurt and milk until light in colour and smooth. Mix the flour, whole wheat flour, baking powder, baking soda and salt together and add to the wet ingredients. Let the batter rest for 15 minutes allowing the flour to hydrate giving way to a better rise. After the 15 minutes fold in the cranberry sauce and fill paper lined muffin cups. Bake at 400°F for 10 minutes, then reduce heat to 350°F for 10-12 minutes. A cake tester should come out clean. Makes 12 muffins.

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Cheesy Potato Carrot Smileys

These Cheesy Potato Carrot Smileys were a hit with this little sweetheart! We sent him home with the rest and his mom said "What the heck did you put in those smileys? He's eating them like a crackhead!" Haha! Big flex!  

Ingredients:

3/4 - 1 cup shredded cheddar cheese

1/2 lb (4 small) potatoes

2 medium carrots

1 tbsp butter

2 tbsps cornstarch

1/4 tsp dry minced onion

1/4 tsp garlic powder 

Boil or steam the potatoes and carrots until tender then mash all the ingredients together. Use enough cornstarch to form a dough consistency. Take 1 heaping tablespoon of dough and roll out between two pieces of plastic or waxed paper to 1/4" thick. Use a dusting of cornstarch if it's sticky. Use a glass or round cutter for the circles then poke a straw in for eyes and swipe a spoon in for a smile. Or three straw holes if you want to make "boo" faces for Halloween. Line a baking sheet with parchment paper and lightly spray with cooking oil. Place the smileys on the pan leaving space as they may spread depending on your consistency. Brush with a little olive oil and bake at 375°F for 15-18 minutes. You may need to re-form the face a little when the smileys come out of the oven and are still warm. Makes 10-12

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Roasted Dijon Carrots and Apples

Savory sweet carrots, melty apples all in a perfectly tangy maple Dijon sauce.

Ingredients:

8 large carrots (2 lbs) cut in 1/4" thick slices

4 large firm apples (1 lb) cut in 1/2" wedges (use Honeycrisp or Granny Smith)

2 onions, diced

1 1/2 tbsp minced garlic

1/2 cup olive oil

1/2 cup maple syrup

5 tbsps Dijon mustard

1 tsp salt

1 tsp pepper

2 tsps fresh thyme leaves 

Whisk the olive oil, maple syrup, Dijon, salt, pepper and thyme together. Add the carrots, apples, onion and garlic and toss to coat. Roast in a 425°F oven covered with foil for 10 minutes, then uncover for 15 minutes. Toss then return to the oven for another 10-15 minutes or until carrots are cooked to your liking. Easily made ahead. Just make it and refrigerate for up to 3 days. Reheat in a 350°F for 10-15 minutes. Serves 12

Adapted from: alternativedish.com

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Savory Sausage Dressing

I learned something new this year... dressing cooks in a baking dish, stuffing cooks in your bird (duh, Ikr?!) Anyways I have always wanted to try a different stuffing (or dressing) but never veered from Mom's tried and true recipe. While I still love that one best, this recipe was quite delicious! (Link to Mom's stuffing recipe can be found at the end of this one) 

Ingredients:

1 lb day old sourdough bread, cut in 3/4 - 1" cubes

1 lb Italian sausage, casings removed

1/2 cup semi salted butter

1 large onion, diced

4 celery stalks, diced

2 medium carrots, diced

3 tsps minced garlic

2 - 2 1/2 cups chicken broth

2 large eggs

2 tbsps chopped fresh sage leaves

1 tbsp fresh thyme leaves

2 tbsps dry parsley

salt and pepper to taste

1/4 cup dry cranberries

1/4 cup chopped pecans

Spread the bread cubes out on a baking sheet and toast at 350°F for 10-12 minutes. Set aside. Cook sausage meat in a large skillet on medium heat, breaking it up as it cooks, about 7-8 minutes. Remove to a large bowl, but leave drippings in pan. Add butter and on medium high heat, sauté onions, celery and carrots 10-12 minutes adding the garlic in the last minute. Add the veggies to the large bowl with the sausage meat, along with the toasted bread cubes, sage, thyme, parsley, salt, pepper, cranberries and pecans. Whisk broth and eggs together and toss some of this into the bowl to dampen the bread. As it absorbs, add more liquid as long as it isn't wet enough to be sitting in a puddle. Grease a 13 X 9" baking dish and spoon the dressing in. Cover tightly with foil. (This dressing can be made to this point and refrigerated for later use). Bake in a 350°F oven for 30 minutes, then remove the foil and return to the oven for another 15 minutes. Let rest 10 minutes before serving. Serves 10-12 

 

 

Mom's best turkey stuffing recipe right here:

https://www.hotandcoldrunningmom.ca/2013/10/the-best-turkey-stuffing-with-cooking.html

 

Savory Sausage Dressing adapted from: norasfoods.com 

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Chicken Saltimbocca

OMG you guys ... this one is truly amazing! Tender chicken wrapped in prosciutto that crisps up with fresh sage leaves when sautéed in hot olive oil. An easy, classic dish that's definitely a keeper! (It all started because I had sage leaves leftover from last weeks turkey!) Happy New Year!

Ingredients:

2 boneless, skinless chicken breasts

2 tbsps olive oil

8 whole sage leaves, plus 4-6 more to mince

8 slices prosciutto

1/3 - 1/2 cup flour

1/2 tsp salt or original Mrs Dash

1/4 tsp pepper

1 cup chicken broth

2 tsps lemon juice

2 tbsps unsalted butter 

Cut the chicken breasts in half then roll between sheets of waxed paper to make 4 - 1/4" thick cutlets. Mix the flour, salt and pepper in a shallow bowl. Place 2 sage leaves on each cutlet then wrap with 2 slices of prosciutto. Press gently to adhere. These can be made to this point and refrigerated until later in the day if desired. Next step, dredge each piece in flour. Heat olive oil in a large skillet to medium high. Cook two cutlets at a time, 3-4 minutes per side. Internal temperature should be 165°F. Remove to a plate. Repeat with two more and place on plate. Keep the chicken warm with a second plate on top. Meanwhile add broth and lemon juice to the skillet and de-glaze on high for 2-3 minutes to reduce liquid. Remove from heat and add the chopped sage and butter, stir to melt. Add chicken cutlets back to the pan spooning sauce over it all. Serves 4

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Leftover Turkey Parm

Still  have turkey leftovers? Sick of turkey pot pie and turkey soup? Then give this protein packed casserole a try.

Ingredients:

1 cup cottage cheese

4 oz shredded mozzarella + 2-3 tbsp more

1/2 cup + 1/4 cup marinara sauce 

1 tsp dry oregano

1/2 tsp garlic powder

1 cup cooked chopped turkey or chicken

1-2 tbsps Panko or leftover stuffing to top

parmesan cheese

 

Oil an 8" round baking dish. Mix cottage cheese, 4 oz mozzarella, 1/2 cup marinara sauce, oregano and garlic powder together along with the chopped turkey. Spoon into prepared dish then cover with 1/4 cup marinara. Add Panko or stuffing (I had leftover sausage stuffing here). Add 2-3 tbsps shredded mozzarella and sprinkle parmesan cheese to taste. Bake at 400°F for 15 minutes. Serves 2 

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