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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Oreo Tiramisu

This decadent no bake, make-ahead dessert combines the classic Italian tiramisu mascarpone filling with everybody's favourite cookie... Oreos!  

Ingredients:

45 Oreo cookies

2 cups (500 ml) heavy cream

3/4 cup (150 g) sugar

1/2 tsp vanilla

16 oz (500 g) mascarpone cheese

1 1/2 cups cooled brewed coffee

Topping:

3 1/2 oz (100 g) dark chocolate, chopped

1/2 cup (50 ml) heavy cream

1 3/4 oz (50 g) white chocolate, chopped

1 tsp neutral oil 

 

10" round bowl 3"deep 

Whisk 2 cups heavy cream and 3/4 cup sugar together to form stiff peaks. In another bowl, mix the vanilla and mascarpone together. Fold this mixture into the whipped cream in 3 additions. Crush 4 or 5 Oreos and fold them in too. Pour cooled coffee into a shallow dish. Dip Oreos into coffee then arrange in a single layer in the bottom of the serving dish. Spread half the mascarpone filling then add another layer of coffee-dipped Oreos. Add the remaining mascarpone filling. Cover with plastic wrap and refrigerate for 6 hours or overnight. Microwave the dark chocolate and cream together at 30 second intervals, stirring until smooth. Cool 15-20 minutes stirring occasionally. In a separate bowl, microwave the white chocolate and oil again in 30 second intervals stirring until smooth. I used avocado oil as my neutral oil which coloured the white chocolate slightly. Use canola if you want the white to stay white. Pour the dark chocolate ganache over the chilled tiramisu. Add melted white chocolate to a small plastic bag and snip a small corner off. Pipe concentric circles on the top then pull a toothpick through the white lines, working up and down around the top of the ganache. Add about 5 or 6 crushed Oreos around the edge then place a whole Oreo in the center. Refrigerate until ready to use. Serves 12

Adapted from: simshomekitchen.com

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Sweet Potato Pear Soup

Easy, nutritious and absolutely luxurious! A savory, sweet and satisfying soup. And you can make it 3 days ahead of when you plan to serve it.

Ingredients:

1 1/2 tbsps butter

2 small onions, finely chopped

2 lbs sweet potatoes, peeled and diced

28 oz can pears (drain, reserve liquid and dice)

8 cups chicken broth

2 tsps fresh thyme

1 serving cup plain Greek yogurt and fresh thyme to garnish 

Melt butter in a large pot on medium heat. Sauté onions 2-3 minutes. Add diced sweet potato for 3-4 minutes before adding broth. Bring to a boil, then reduce to a simmer for 20-25 minutes or until sweet potato is tender. Cool the soup. Drain the pears, reserving the liquid. Dice and add to the soup along with 2 tsps fresh thyme leaves. Add soup to a food processor (you may have to work in batches) and purée until smooth. Return to the pot and gently reheat. Taste and add more reserved pear liquid or more broth if needed. Ladle into bowls and add a dollop or swirl of Greek yogurt and a sprig of thyme. For the swirl simply spoon some yogurt into a plastic zip bag and snip off a corner. Get creative! Makes 12 servings.

Adapted from: callieknutrition.com

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Glazed Gingerbread Cookie Bars

Incredibly soft and spiced just right. These gingerbread cookie bars are lightly glazed not overwhelmed by frosting. Perfect not too sweet dessert! 

Ingredients:

2 cups flour

1/4 cup whole wheat flour

1 1/2 tsps baking soda

2 tsps ginger

1 tsp cinnamon

1/2 tsp allspice

1/4 tsp nutmeg

pinch of salt and pepper

3/4 cup unsalted butter, melted

1/2 cup brown sugar

1/2 cup white sugar

1/3 cup molasses

1 egg

1 tsp vanilla

Glaze:

1 1/4 cups icing sugar

3 tbsps milk

1/4 tsp almond or vanilla extract

sprinkles 

Preheat oven to 350°F and line a 13 X 9" baking dish with parchment leaving enough overhang to lift the bars later. Mix the dry ingredients together and set aside. Mix the melted butter, brown and white sugars and molasses together then whisk in the egg and extract. Add the wet ingredients to the dry until thick and shiny. Spoon into prepared dish and bake at 350°F for 23-26 minutes. Cool completely then lift out of the pan. Mix the glaze ingredients together. Start with 2 tbsps milk. If you want a thinner glaze add the 3rd tbsp. Add sprinkles then let set before cutting into squares or bars. Store in an airtight container. Makes 24

 Adaped from: sallysbakingaddiction.com

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Blueberry Bliss Balls

No bake, no sugar little energy balls for your little ball of energy! Toddler approved! Great for breakfast, snacking or even when an adult needs a little boost. 

Ingredients:

1 cup oats

1/3 cup almond flour

1 tbsp chia seeds

1 cup blueberries, or other berries (fresh or frozen)

1/2 cup desiccated or finely shredded  unsweetened coconut

Plus 3 tbsp more coconut for coating 

Add all the ingredients to a food processor and combine until it can be formed into 1 1/2" balls. Then roll in more coconut. That's it! Refrigerate or freeze them. Makes 15 balls.

Yummy!

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Chocolate Cherry Chia Pudding

Light and easy dessert for two. Maraschino cherries sweeten the pudding with just a slight cherry taste complimenting the cocoa. Chia seeds are high in lots of healthy nutrients (to balance out the sugar-laden maraschinos!)

Ingredients:

7 oz milk

3 tbsps chia seeds

1 tsp maple syrup

1 1/2 tbsps cocoa powder

14 maraschino cherries

Whipped cream or whipped topping

Blend the milk, chia seeds, syrup, cocoa powder and cherries together in a blender. Then pour into serving cups and refrigerate at least 2 hours. Add your favourite topping. Serves 2 

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