Kale, Cabbage & Ham Quiche

Jan 2, 2018

A great way to use up leftover ham! This quick and easy to make crustless quiche is perfect for breakfast, brunch or dinner!

Prep time: 10 mins  •  Cook time: 40 mins •  Servings: 4-6

Ingredients

• 6 ounces cooked ham, cut in 1/4 inch dice (about 1 1/4 cups)
• 3⁄4 cup cabbage, shredded and chopped
• 3/4 cup kale, chopped
• 1/2 cup shredded Monterey jack pepper cheese
• 1/2 cup shredded cheddar cheese
• 8 large eggs
• 1⁄2 cup milk
• 1/4 teaspoon garlic powder
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Heat oven to 375°F and grease a 9-inch round pie dish.
2. Sprinkle ham, cabbage, kale, and cheeses evenly in pie dish.
3. Whisk together remaining ingredients in a bowl until blended. Pour into pie dish.
4. Bake 40 minutes, or until firm. If quiche is over-browning, cover with foil.
5. Cut into wedges to serve.

Detox Salad

Jan 2, 2018

Feeling blah after all that holiday eating? Reset your body with this detox salad. Full of antioxidants and superfoods, this cleansing salad will help your body get back on track again.

Makes: 2-3 servings

Ingredients

• 3/4 cup uncooked quinoa
• 1/2 medium English cucumber, thinly sliced
• 1 avocado, chopped
• 3 ounces baby arugula (about 2 1/2-3 cups)
• 1 teaspoon freshly grated ginger
• 1/2 tablespoon flaxseeds
• 1/2 teaspoon sesame seeds
• 1/2 cup walnut halves
• 1/4 cup pine nuts

For the dressing:

• Juice of 1 lemon
• 3 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• 1/2 teaspoon kosher salt

Instructions

1. Cook the quinoa according to the package directions. Set aside and allow it to cool to room temperature.
2. In a small bowl, combine all of the ingredients for the dressing and mix well.
3. Place cucumber, arugula, ginger, avocado, flaxseeds, pine nuts, sesame seeds, and walnut halves in a large bowl and toss with the dressing.
4. To serve, add cooked quinoa to a shallow bowl, top with dressed salad, and garnish lemon slices, if desired.

Orange Glazed Chicken Breasts

Jan 2, 2018

If you like citrus, you’ll love these chicken breasts glazed with a sweet honey and orange sauce. Garlic and red pepper flakes adds just the right amount of spice to balance the deliciously intense flavour!

Prep time: 10 min    •   Cook time: 35 min    •   Total time: 45 min   •   Serves 4

Ingredients

• 1⁄4 cup honey
• 2 tablespoons frozen orange juice concentrate
• 1 teaspoon grated orange zest
• 1 clove garlic, minced
• 1⁄2 teaspoon salt
• 1 1⁄4 teaspoons crushed red pepper flakes
• 2 boneless/skinless chicken breasts, halved
• 1 tablespoon margarine
• 1⁄2 teaspoon vegetable oil

Directions

1. In small bowl, combine honey with orange juice concentrate, orange zest, minced garlic, salt, and red pepper flakes.
2. Season chicken lightly with salt.
3. In large non-stick skillet, heat margarine and oil over medium-high heat. Add chicken and cook about 4 minutes, until seared. Turn chicken; cook until completely cooked through.
4. Pour honey-orange sauce over chicken. Cook, turning chicken a few times to coat as sauce begins to thicken; about 2 minutes.
5. Remove chicken from skillet. Serve with remaining glaze in skillet spooned over the top of chicken breasts.

Rocky Road Bars

Dec 18, 2017

Unbelievably easy to make, Rocky Road Bars are perfect for holiday gift-giving.

Total Time: 10 mins  •  Makes: 24 bars

Ingredients

• 12 ounce pkg. semi-sweet chocolate morsels
• ⅓ cup peanut butter
• 1 cup Brazil nuts, coarsely chopped (or any nut you prefer)
• 10 ounce package miniature marshmallows

Instructions

1.  Line 8 x 8 inch pan with parchment paper.
2. Combine marshmallows and nuts in large bowl.
3. Place chocolate morsels and peanut butter in medium-size microwave safe bowl. Microwave on high for 45 seconds. Remove, and stir well. If chocolate has not melted completely microwave for another 20 seconds, repeating if neccesary, until mixture is smooth.
4. Pour melted chocolate and peanut butter mixture over marshmallows and chopped nuts. Gently fold together until marshmallows and nuts are fully coated. Pour into parchment-lined pan, pressing mixture into place with a spatula until even.
5. Refrigerate overnight or until very firm. Gently remove candy from pan. Cut into bars with very sharp knife.

Note: You can liven up your Rocky Road Bars by adding 1 cup crunchy chocolate chip cookie pieces or 1 cup butterscotch pieces in step 2. While we used white marshmallows, you can substitute with multi-coloured ones, if you prefer.

Cheesy Bread

Dec 18, 2017

Cheese, garlic, and bread equal DELICIOUSNESS! This pull-apart bread is perfect served with soups, stews, or entrees.

Prep time: 10 mins  •  Cook time: 20 mins •  Total time: 30 mins •  Makes: 8-10 servings

Ingredients

•    1 crusty loaf baked bread, preferably sourdough
•    ¾ cup shredded Mozzarella cheese
•    7 tablespoons unsalted butter, softened
•    2 large garlic cloves, minced
•    ¾ teaspoon salt
•    1 tablespoon fresh parsley, finely chopped

Instructions

1. Preheat the oven to 350°F.
2. Using an electric mixer, cream butter. Stir in garlic, parsely, and salt.
3. Cut the bread on a diagonal into 1-inch diamonds – do not cut all the way through the bread. Use your fingers gently open each crack and using a knife or a spatula, spread garlic butter in the crevices. Stuff each crevice with a pinch of cheese.
4. Wrap with foil and bake for 15minutes until the cheese has mostly melted. Remove foil and bake for an additional 5 minutes until bread is golden and crusty.
5. Serve immediately.

Chicken Tortilla Soup with Barley

Dec 18, 2017

This easy, one-pot soup is hearty and full of South of the border flavor. It’s a perfect choice for your Boxing Day or New Year party. Serve with tortilla strips for an authentic look and taste.

Prep time: 15 mins   •   Cook time: 1 hour  •   Makes: 12 servings

Ingredients

•     1 medium onion, chopped
•     1 garlic clove, minced
•     1 tablespoon olive or vegetable oil
•     3 cups water
•     1 can (15-1/4 ounces) whole kernel corn, drained
•     1 can (15 ounces) black beans, rinsed and drained
•     1 can (15 ounces) tomato sauce
•     1 can (14-1/2 ounces) diced tomatoes, undrained
•     1 can (14-1/2 ounces) chicken broth
•     1/2 cup medium pearl barley
•     1 can (4 ounces) chopped green chilies, drained
•     1 tablespoon chili powder
•     1/2 to 1 teaspoon ground cumin
•     3 cups cubed cooked chicken
•     Baked tortilla strips, for garnish
•     Shredded Monterey Jack Cheese, for garnish

Directions

1. In a large stock pot, saute onion and garlic in oil until tender. Add water, corn, black beans, tomato sauce, diced tomatoes, chicken broth, pearl barley, green chiles, chili powder, and cumin. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
2. Stir in the chicken; cook 15 minutes longer or until chicken is heated through and barley is tender.
3. Serve with shredded Monterey Jack cheese and tortilla strips.