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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Protein Packed Tomato Soup

This is the easiest recipe you'll see all day! Just blend three ingredients together, warm and it's ready. The cottage cheese alone gives you 14g of protein in each serving along with that of the broth and this soup packs a protein punch!

Ingredients:

1 cup marinara sauce (homemade or store bought)

1 cup cottage cheese

1 cup broth (bone broth has the highest protein)

Your choice of seasoning (optional)

Blend everything together until the cottage cheese is smooth (or at least not lumpy), heat it up and ladle into bowls. Add seasonings if you like. I added a little Mrs. Dash and some dried parsley but the marinara sauce probably had enough flavour of it's own. Serves 2

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Smash Dumpling Tacos

Cooked smash-burger style, these Smash Dumpling Tacos are an easy way to enjoy homemade dumplings without the painstaking chore of wrapping them.

Ingredients:

28 dumpling wrappers 

1 lb ground pork

2 tbsps minced garlic

2 tsps minced ginger

1/4 cup chopped green onion

4 tsps rice vinegar

1/4 cup soy sauce

pepper to taste

vegetable oil for cooking

sesame seeds and green onion slices to garnish

Sauce:

1/4 cup soy sauce

4 tsps rice vinegar

1 tsp chili crisp oil 

Combine the sauce ingredients and set aside. Mix the ground pork, garlic, ginger, chopped green onion, rice vinegar, soy and pepper together. This can be done early in the day and refrigerated for the flavours to meld. Lay the dumpling wrappers out on a counter. Take 1 tbsp of meat mixture, form a ball then press or smash onto the wrapper. Prepare all the dumplings stacking them between sheets of wax paper. Heat oil in a frying pan or griddle to medium. Place the dumplings pork side down on the pan and fry 1-2 minutes. Flip them over then fold over like a taco and cook another 1-2 minutes until crisped.

Serve with dipping sauce on the side and topped with sesame seeds and sliced green onions. Makes 28 or enough for about 4 servings.

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Quinoa Stuffed Acorn Squash

Serve this quinoa stuffed squash as a vegetarian dish or side to any meat. Healthy quinoa, tart cranberries, mushrooms, green onions and crunchy pecans all finished with a sweet note from the balsamic glaze. 

Ingredients:

 1/4 cup quinoa

2 tbsps chopped pecans

2 tbsps dried cranberries

1 cup roughly chopped mushrooms

2 green onions, sliced separating green and white

1/2 cup vegetable or chicken broth

2 tbsps olive oil

salt and pepper to taste

1 tsp dry thyme

1 tsp dry parsley

balsamic glaze

To start, cut the squash in half from stem to blossom end and remove the seeds. Brush with 1 tbsp olive oil, salt and pepper. Place cut side down on a lined baking sheet and roast in a 350°F oven for 45-50 minutes or until tender. Reduce oven heat to 300°F. Bring broth to a boil and add the quinoa, cover and reduce heat to a simmer for 20 minutes. Meanwhile heat 1 tbsp olive oil to medium heat in a skillet. Add the white slices of green onion and the chopped mushrooms. Sauté 5-8 minutes. Add the cranberries, thyme, parsley and pecans. Once quinoa is cooked add to the skillet. Spoon into squash halves and bake in a 300°F oven for 10-15 minutes. When ready to serve drizzle with balsamic glaze and green slices of green onion. Serves 2

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Cherry Dream Bars

Memories of Christmases past when Mom would make these old fashioned dream bars.

Ingredients:

Shortbread layer:

2 cups flour

1/4 cup icing sugar

1 cup butter, at room temperature

Sweet layer:

1 1/2 cups packed brown sugar

2 cups glazed cherries, quartered

4 eggs

1 cup shredded unsweetened coconut

1 tsp vanilla

1-2 tbsps finely chopped pistachios (optional topping) 

First grease a 13 X 9" pan then line it with parchment with enough overhang to use later to lift the bars. Preheat oven to 350°F. Combine the flour, icing sugar and butter to make a crumbly mixture then press it into the prepared pan. Bake for 20 minutes. Mix the ingredients for the sweet layer and spread over the bottom. Sprinkle pistachios if using. And pop into the oven for another 25-30 minutes. Cool completely then lift the whole thing out onto a cutting board. Cut into 36 or 48 pieces.

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Steamed Ramekin Dumplings

Wow! These were so easy to make and are, if I do say so myself, pretty impressive! They're just like little dumpling lasagnas! 

Ingredients:

FIlling:

12 dumpling wrappers

1/2 lb ground pork

2 tbsps chicken broth

4 tbsps chopped green onions

4 tsps grated ginger

2 tsps cornstarch

salt and pepper to taste

Chili Crisp Dumpling Sauce:

3 tbsps chili crisp oil

2 tbsps soy sauce

2 tbsp chopped green onions

2 tbsps rice vinegar

spray oil 

sesame seeds and green onion slices to garnish 

Mix the ground pork, broth, green onions, ginger, cornstarch, salt and pepper together. Spray 4 - 4"ramekins with oil. I only had 2 - 4", one a little smaller and one a little bigger but it all worked out. Divide the filling into eighths. Lay a dumpling wrapper in the bottom of each ramekin. Spoon 1/8 filling and spread evenly over the wrapper.Place another wrapper on top, another 1/8 of the filling and finish with another wrapper. Continue until all the ramekins are prepared. These may be prepared to this point earlier in the day. Cover with plastic wrap and refrigerate. When ready, place the uncovered ramekins in a steamer (I used my canning pot and it worked perfectly!) Place the lid on the steamer and steam the dumplings for 15 minutes until the internal temperature reaches 160°F. While they cook combine the sauce ingredients in a bowl.

Once cooked slide a spoon under the dumpling and simply slip it out as a perfect addition to this Chinese food plate! Top with Chili Crisp Dumpling Sauce, green onion slices and sesame seeds. Makes 4 servings.

 

Adapted from: sbsfood 

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