No Dough Chicken Calzone

No joking, these are amazing!! When the fam says "you can make THESE again!", you listen! 

Ingredients:

454g (1 lb) ground chicken

3 tbsps cream cheese, at room temperature

handful of spinach or chopped kale

2-3 tbsps chopped sundried tomatoes

15 grape tomatoes, halved

3/4 cup mozzarella

1 egg

2-3 tbsps Panko

1 tbsp parmesan

2 tsps garlic powder

2 tsps minced dry onion

1 1/2 tsps smoked paprika

salt and pepper to taste 

Mix the chicken with garlic powder, minced dry onion, smoked paprika, salt and pepper. Divide into 3 portions. Place one portion on a piece of parchment and flatten into an oval shape 1/4-1/2" thick. Continue with the other two. Spread cream cheese on half of each piece then divide the spinach, sundried tomatoes, grape tomato halves and mozzarella on the same half side. Using the parchment to help, fold the empty side of the ground chicken over the filling and seal edges pressing with a fork. Brush with beaten egg. Mix the Panko and parmesan together and sprinkle on each calzone. Air fry at 350°F for 18 minutes. They can also be baked on a pizza stone in a 375°F oven for 25 minutes but the air fryer method is superior. Can be served with marinara sauce or salsa. Makes 3 no dough chicken calzones.

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Pasta and Chickpea Soup

Winter isn't quite over yet! This nourishing soup is going to get us through the expected ice storm tomorrow. Pasta e ceci comes packed with chickpeas, pasta and the holy trinity of vegetables.

Ingredients:

2 cups (500 ml) canned chickpeas, drained and rinsed

4 tbsps olive oil

1 tbsp minced garlic

small onion, finely diced

small celery stalk with leaves, finely diced

small carrot, finely diced

1/2 tsp dry rosemary, crumbled

1/2 lb (250 g) pasta of your choice

4 cups beef broth

black pepper to taste

pinch of chili powder

pinch of turmeric

1 tbsp dry parsley

parmesan to serve 

Heat olive oil on medium heat in a large skillet. Add the garlic, onion, celery, carrot and rosemary and cook 2-3 minutes. Take 1/4 of the chickpeas and mash them with a potato masher then add to the skillet along with the rest of the whole chickpeas. Add the pasta, broth, black pepper, chili powder, turmeric, dry parsley and broth. Bring to a boil, then reduce heat to medium and cook for 20 minutes or until carrots and pasta are tender. You can add more liquid if you want a soupy soup or less liquid if you like a stewy soup. Serve with lots of parmesan cheese! Serves 4.

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Rustic Jam Crostata

This is a visually appealing pie with a shortbread-like crust flavoured with orange zest and filled with your favourite jams. It is a simple, rustic dessert that comes together easily with ingredients you have in your pantry. 

Ingredients:

1 2/3 cups flour

1/2 cup sugar

1/2 cup extra light olive oil

2 tbsps butter

zest of 1 orange

2 eggs

two types of jam (I used Mango Peach and Scottish 3 Berry)

Mix flour, sugar and zest together then add the olive oil and butter until crumbly. Add the eggs and bring the dough together kneading a little. Form into a ball , cover in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350°F. Take the dough from the fridge and using 3/4 of it press into an 8" tart dish forming the crust on the bottom and up the sides. Prick all over with a fork. Make sections with loosely formed rope from the remaining 1/4 of the dough. Make sections and seal to the edge. Use any bits left to make a small round of dough in the center. Fill each section with jam then bake at 350°F for 30-35 minutes. Cool completely before cutting. Serves 6

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Air Fryer Glazed Stuffed Chicken Breasts

Light and delicious stuffed chicken breasts with a sweet and tangy glaze. And cooked in just 15 minutes!

Ingredients:

 2 boneless, skinless chicken breasts

2 tbsps cottage cheese

2 tbsps shredded cheddar cheese

1 tbsps finely diced yellow bell pepper

1 tsp minced garlic

black pepper to taste

1 tbsp parmesan

1 tsp olive oil

1 tsp dry parsley

2 tbsps sweet chili sauce 

1/2 tsp soy sauce

1/2 tsp sesame oil

pinch red pepper flakes

Mix the cottage cheese, cheddar cheese, bell pepper, garlic, black pepper, parmesan, olive oil  and parsley together. Make a pocket in each chicken breast and fill with the cheese mixture. Tie up with kitchen twine. Oil the air fryer basket. Combine the sweet chili sauce, soy sauce, sesame oil and red pepper flakes together and brush all over the chicken then place them in the air fryer. Bake at 375°F for 15-17 minutes to an internal temperature of 165°F. Don't forget to snip off the twine before serving! Serves 2

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Asian Garlic Ribs

Mouthwatering pork garlic ribs are oven baked with meat that comes right off the bone! These ribs are a little time consuming as they do need to marinate overnight but are well worth your time!

Ingredients:

7 lbs (2 racks) pork ribs

3 - 341 ml (12 oz) jars garlic spare rib sauce (I use VH sauce)

3 tbsps ketchup

2 tbsps hoisin

1 1/2 tsps 5 spice powder 

1/4 cup honey 

First, and most importantly, remove the membrane from the bone side of the ribs. Peel off a small edge with a knife then grab it with a paper towel. It should come off in mostly one piece. This allows a more tender finished product. Take one jar of spare rib sauce and add ketchup, hoisin and 5 spice powder. Cover the ribs with this sauce and rub it in, then cover and refrigerate overnight. To cook, preheat oven to 375°F, line baking sheets with foil and place a rack on top. Lay the ribs bone side up on the rack and add water to the pan below. Roast for 30 minutes. Mix the second jar of sauce with the honey in a small saucepan and simmer to combine. Set aside. Take the ribs out of the oven and turn them bone side down. Add more water to the pan below if needed and return the ribs to the oven for 30 minutes more. Now cover the pans with foil and place them back in the oven for 45-60 minutes. Check the water part way through. Now uncover the pans, bone side up and baste with the sauce and honey mixture, roasting 10 minutes. Flip them over and baste again roasting another 10 minutes. Rest 10-15 minutes before serving. If making ahead of time, cut into pieces if you like, and cover with foil to refrigerate. When ready to have, bring to room temperature, pour half to all of the third jar of sauce over the ribs and reheat covered for about 15 minutes. Serves 8-10

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Longevity Noodles

Longevity or long life noodles... a wish for a long, healthy and successful life.

Ingredients:

450g (1 lb) chow mein noodles

2 cups bean sprouts, washed and drained

5 green onions, cut in lengths of 3" and halved lengthwise

1 green onion, sliced for garnish

2 cups green cabbage, cut in 1/4" slices

1/2 red pepper, cut in strips

1/2 yellow pepper, cut in strips

1 medium onion, cut in thin strips

1 stalk of celery, cut in 3" strips

5 tbsps vegetable oil, divided

Sauce:

3 tbsps oyster sauce

2 1/2 tbsps soy sauce

2 tsps sugar

2 tsps chicken bouillion powder (or vegetarian bouillion powder)

1/2 tsp black pepper

Bring water and 1 tbsp vegetable oil to a boil. Add chow mein noodles and cook as directed on the package. Mine was 2 minutes. Then drain and spread out on a baking sheet tossing with 3 tbsps vegetable oil. Let cool. If making a little ahead of time keep the noodles and oil in a ziplock baggie until ready to use. Mix the sauce ingredients together and set aside. Heat 1 tbsp. vegetable oil in a wok or large skillet. Add onion, white of green onions, cabbage, celery and peppers and cook until onions are translucent and cabbage is tender, 5-8 minutes. Add the noodles and sauce and mix to coat. Then add the bean sprouts and green of green onions. Toss and heat through then serve garnished with 1 sliced green onion (which I forgot to take a picture of). Serves 8

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Garlic Sweet Chili Lime Cod

Vibrant lime puts a punch in this buttery garlic and sweet chili sauce accompanying tender pan fried cod. 

Ingredients:

1 lb cod fillets

3 tbsps butter

3 tsps minced garlic

salt, pepper and smoke paprika to taste

Sauce:

1/4 cup sweet chili sauce

2 tbsps lime juice

zest of 1 lime 

1 tsp soy sauce

1 tsp sesame oil

1 tsp sriracha sauce

Parsley to garnish

In a large skillet melt the butter on medium heat then add the garlic for 30 seconds. Salt, pepper and paprika the fish fillets and place in the skillet. Cook 3-4 minutes per side or until the fish flakes easily with a fork. While they cook whisk the sauce ingredients together and warm in a small saucepan. Once the fish is cooked plate it, drizzle the warm sauce on top and add parsley. Serves 2 

Adapted from: lorachef.com

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