Mediterranean Chicken Tray Bake

Before we get into heavy holiday eating why not try this light and easy one pan beauty with lean chicken and a rainbow of veggie colours 🌈

Ingredients:

1 lb boneless, skinless chicken strips

2 tbsps Italian salad dressing

4 tbsps olive oil, divided

2 tbsps balsamic vinegar

1/2 red onion, sliced thick

1/2 white onion, sliced thick

1 sweet red pepper, sliced thick

1 medium sweet potato, diced

2 small Yukon gold potatoes, diced

6 or 7 mushrooms, halved or quartered depending on size

1 tsp dry oregano

1 tsp garlic powder

salt and pepper to taste

handful of mixed greens

Whisk the Italian dressing, 2 tbsps olive oil and balsamic together. Toss with the chicken and refrigerate  30 minutes or even all day. 

Line a baking sheet with parchment paper and preheat the oven to 400°F. In a plastic bag (or saved waxed cereal bag) toss onions and red pepper with 1 tbsp olive oil. Place on one side of the baking sheet. Again, in the same bag, toss sweet potato and Yukon gold potato with 1 tbsp olive oil and spread that on the other end of the baking sheet. Toss the mushrooms in the same bag and just roll them around to pick up the balance of the olive oil and place in a row on the sheet. Try to spread veggies out in a single layer and sprinkle with oregano, garlic powder, salt and pepper.

Roast in a 400°F oven for 15-20 minutes or until tender. Remove the pan from the oven, flip the vegetables and make a space in the center of the pan. Remove the chicken from marinade and lay out in a single layer between the rows of veggies.

Return the pan to the oven for 10 minutes, flip the chicken and sprinkle with a little more oregano and return to the oven 4 minutes. (These times are dependent on how thick or thin your chicken strips are). Once cooked top with the greens and serve.

A healthy and colourful plate!

Serves 4

Adapted from loulougirls.com 

Anise, Orange and Cranberry Biscotti

With a hint of anise, these orange and cranberry biscotti hit the spot with a nice cuppa while card writing. Traditionally, biscotti are crunchy and require dipping to be enjoyed properly but these ones are a little more cookie-like.

Ingredients:

1 cup dry cranberries

3 tbsps fresh orange juice

1/2 cup melted butter

3/4 cup sugar

2 tsps baking powder

2 eggs

zest of 1 orange

2 1/2 cups flour

1/4 tsp salt

1 1/2 tsps anise seed

2/3 cup icing sugar

1 tbsp fresh orange juice

Start by plumping up the cranberries... pour boiling water over them in a bowl and let sit for 2 minutes, then drain well. In a large bowl mix the sugar, 3 tbsps orange juice, zest and butter until well combined. Then add the eggs, one at a time. Crush the anise seed (with mortar and pestle) and add it to the flour, baking powder and salt. Incorporate the dry into the wet ingredients. Add the cranberries then cover the bowl with plastic wrap and refrigerate for 30 minutes.

After that time take the dough and divide it in half. Form each half into a 2 x 8" flat log on a parchment lined baking sheet.

Bake at 350°F for 25 minutes. After a few minutes slide the parchment onto a rack and cool the logs for 15 minutes.

Carefully move the logs to a cutting board, and with a serrated knife, slice into 1/2 - 3/4" biscotti.

Place them cut side down back on the parchment lined sheet and bake about 8 minutes, turn them over and bake another 8 minutes or until golden.

Cool completely before mixing the icing sugar with 1 tbsp orange juice to drizzle over the tops of the biscotti. Leave to set before storing in an air tight container.

Makes 22

Marinated Tofu

Tofu. I know you may be hesitant, I was. The texture was the thing that I didn't like, but sticking with extra firm tofu when using it as a meat substitute is key for me. Use the flavourings in this recipe as a guide but you can add say more garlic or red pepper flakes or honey depending on your taste.

Ingredients:

1 - 420g block extra firm tofu

Marinade:

1/4 cup soya sauce

3 tbsps rice wine vinegar or apple cider vinegar

2 tsps sesame oil

1 tbsp honey

1 tsp garlic powder

1 tsp onion powder

1/4 tsp black pepper

1/4 tsp smoked paprika

1/4 tsp turmeric

2 pinches red pepper flakes

pinch cayenne

2 tbsps water

2 tsps avocado oil

1/2 tsp cornstarch

First drain the tofu block, then set it between sheets of paper towels and rest a cast iron pan (or something heavy) on top. Leave it for about 30 minutes to press out extra liquid then cut into 1" cubes. Combine the marinade ingredients and toss the tofu cubes in to coat. Refrigerate for 30 minutes or up to 2 days. I have tried the firm tofu as opposed to the extra firm but the texture doesn't do it for me ... extra firm is the way to go!

When ready to cook add avocado oil to a non-stick frying pan and heat to medium high. Remove the tofu from the marinade (reserve the marinade) and place the tofu cubes in the pan. Cook about 3-4 minutes per side, leaving each side to crisp before turning over.

Once the tofu is fried on all sides whisk cornstarch into the reserved marinade. Remove the pan from the heat and stir in the marinade. Stir to coat and let sit 2 minutes.

Makes enough for four that you can serve alongside some rice and stir fried veggies.

Adapted from jessicainthekitchen.com

Stuffed Butternut Squash

Mild and subtly sweet butternut squash is the perfect canvas for this savory, wholesome filling. Serve it paired up with your favourite protein for a healthy, flavour packed meal. 

Ingredients:

1 1/4 lb butternut squash

2 tsps tomato sauce

2 tsps minced garlic (or more if you like garlic!)

1/4 cup chopped kale

1/2 tsp Mrs. Dash original (and/or salt and pepper)

1/4 cup chicken broth

1/4 cup shredded cheddar cheese

black pepper

red pepper flakes

I used a small squash but if you are using a larger one just increase the rest of the ingredients accordingly.

Cut the squash in half lengthwise and remove the seeds. I used a grapefruit spoon to clean that out. Then scoop out some of the flesh using a melon baller, leaving about as much as the area where the seeds were removed on the skin. 

Place the halves on a baking sheet and spread 1 tsp tomato sauce in each. Then chop the scooped out squash, add the garlic and kale and spoon into the shells. Pour in the broth and sprinkle Mrs. Dash.

Top with shredded cheese, black pepper and a few red pepper flakes to taste.

Bake at 400°F for 40-50 minutes or until the butternut squash is tender.

These small ones can be served as is for a lovely dinner for two side, but if using a bigger squash they may be cut in half like this 🠋

Classic Toad in the Hole

What? Toads?!? No just pork sausages in a fluffy inside, crispy outside Yorkshire pudding. Serve it with the gravy recipe I've included or simply have it with some applesauce or mustard.

Ingredients:

1/4 cup vegetable oil

5 pork sausages or bangers (500 g)

Batter:

4 eggs

1/2 tsp sea salt

1/2 tsp black pepper

2 pinches cayenne pepper

1 cup + 1 tbsp flour

3/4 cup milk

1/4 cup water

Gravy: 

1 small red onion, finely chopped

3 or 4 mushrooms, finely chopped

2 tbsps butter

salt to taste

3 tbsps flour

2 cups chicken broth

1/2 tsp worcestershire sauce

1/2 tsp balsamic vinegar

1/4 tsp black pepper

1/4 tsp smoked paprika

1/2 tsp onion powder

and a dash of Mrs Dash original 

Combine eggs, salt, pepper, cayenne, flour, milk and water to make the batter. Whisk everything together then cover and let rest on counter for 45 minutes to an hour.

While the batter rests brown the sausages in vegetable oil until lightly golden on each side. Transfer them to a 10 X 10" baking dish and pour the remaining oil from the pan into the baking dish. Brush all over bottom, sides and the sausages. You may want to line up the sausages in the dish for even slicing and serving or just toss them in willy-nilly like I did 🤪.

If you choose to make this gravy, nicely brown the onion and mushrooms in butter 5 minutes. Add the salt and flour, then whisk in the broth, worcestershire sauce and the balsamic vinegar. Stir in the seasonings and simmer for about 5 minutes then set aside.

Preheat the oven to 425°F and pour the batter over the sausages.

Pop the dish in the oven and bake for 35 minutes.

Cut and serve with a good bit of gravy or whatever you choose. 

Serves 4-5

Chocolate Chip Eggnog Blondies

Classic blondies go Christmas in this dense cake, brownie-type square.

Ingredients:

1  cup flour

1/2 tsp baking powder

1/2 tsp nutmeg

1/4 tsp cinnamon

1/2 cup butter, at room temperature

3/4 cup brown sugar

1 egg

1/2 cup eggnog

1/3 cup chopped walnuts

1/3 cup mini chocolate chips

3 tbsps red and green sprinkles

Whisk the flour, baking powder, nutmeg and cinnamon together. In another bowl cream the butter and brown sugar together, then add the egg and eggnog. Now add the wet to the dry ingredients and mix just until combined. Stir in the walnuts, chocolate chips and 2 tbsps of sprinkles.

Spoon the batter into a greased 8 X 8" baking pan and top with the remaining 1 tbsp of sprinkles. Bake at 350°F for 30-34 minutes or until a cake tester comes out clean and the cake has come away from the sides of the pan.

Cool in pan on rack before removing to cut.

Some people like the center squares with no crispy edges.

If you are one of those people you can trim off the edges so that all the squares are like center squares. But save the cutoffs, they are great taste testers!

Easy Christmas Fruitcake

So, is this the year you decide to make a fruitcake? This dense and dark British cake is a tradition and one of my favourite things at Christmastime. Fill it with your choice of fruits and nuts and no, I didn't forget the eggs. There are no eggs in this batter.

Ingredients:

8 cups dried fruit and nuts (here is what I used, but other suggestions are prunes, dried apricots, pecans, dates...)

  8 oz raisins

  8 oz mixed peel

  7 oz chopped soft figs

  6 oz chopped walnuts

  4 oz candied pineapple (plus more to garnish)

  3 oz dried cranberries

  2 oz glazed cherries (plus more to garnish)

  

2 1/3 cups orange juice

2 tsps rum extract

zest of 1 orange

2 tbsps molasses

2 cups flour

4 tsps baking powder 

1 tsp cinnamon

1/2 tsp allspice

Glaze:

1/4 cup water

1/4 cup sugar

1 tbsp rum (optional)

Begin by mixing your choice of mixed fruit and nuts together in a large bowl. Add the orange juice and rum extract (or rum) and stir together. Cover the bowl with plastic wrap and refrigerate for 24 hours.

Add the orange zest and molasses. Now mix the flour, baking powder, cinnamon and allspice together and stir it into the fruit mixture. The batter will be thick and you'll have to stir well to fully combine everything. Line an 8 X 8" baking pan with parchment paper, leaving some overhang. Spoon the batter in and decorate the top. I used pineapple and cherries, but you do you! You can see that the batter really fills the pan. That's ok!

Bake in a 320°F oven for 2 hours. A cake tester should come out clean. Turn off the heat and leave the fruitcake in the oven for an additional 30 minutes. Cool on rack completely before removing from pan. (This can take a few hours)

While it's still warm, poke a few holes in it with a skewer or your cake tester. Some people like to brush it with rum or brandy but I prefer this glaze. Boil the sugar and water together in a small saucepan for 5-6 minutes. Remove from heat and add 1 tbsp of rum. Then brush over the top of the cake.

Once the fruitcake is completely cooled use the parchment overhang to lift it out of the pan.

Then sit back and admire what you just baked!!

And only slice it when it is fully cooled.

I cut mine in half so it's like 2 loaves. I wrap each in wax paper and foil to keep them fresh and moist.