Baked Berry Oatmeal

Mar 16, 2020

This mixed berry oatmeal bake is a delicious way to start the day. Serve right out of the oven, or make ahead, refrigerate and serve cold or reheated the next day.

Makes: 6 servings

Ingredients

• 2 cups quick-cooking oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅓ cup dark brown sugar, packed
• 2 cups whole milk
• 2 large eggs
• ½ tablespoon pure vanilla extract
• 3 tablespoons honey
• 1 ½ tablespoons unsalted butter, melted
• 12 oz frozen mixed berries
• ¼ cup walnut halves, chopped

Directions

1. Preheat the oven to 375°F.
2. In a bowl, whisk together quick oats, baking powder, cinnamon, salt, and brown sugar. Set aside.
3. In another bowl, whisk together the milk, eggs, vanilla, honey, and butter.
4. In a 2-quart baking dish, add half the berries then add the oat mixture over the berries, making sure to spread both the berry and oat layers evenly. Pour on the wet mixture, then add the remaining berries and top with the chopped walnuts.
5. Bake for 15-20 minutes or until the oats have absorbed the liquid.

Japanese Pancakes

Mar 2, 2020

Thick, fluffy and souffle-like, Japanese pancakes are delicious. The addition of beaten egg whites folded into the batter make them light and airy. Serve with berries, butter, and syrup.

Ingredients

2 egg yolks
¼ cup sugar
½ cup milk
¾ cup pancake mix
4 egg whites

Preparation

1. In a large bowl, mix together the egg yolks, sugar, milk, and pancake mix until the batter is smooth and without large lumps.
2. In another large bowl, beat the egg whites with a hand mixer until stiff peaks form.
3. Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
4. Grease two 3.5-inch (9 cm) metal ring molds. Place molds in the middle of a large skillet over low heat.
5. Fill the molds about three-quarters of the way full with the batter. Cover the pan and cook for about 10 minutes, or until the center of the pancakes are slightly jiggly.
6. Using a spatula, gently release the molds filled with batter from the skillet, then flip them over very carefully, making sure not to spill any batter.
7. Cover and cook for another 5 minutes. Remove from pan. Remove pancakes from molds and serve immediately.

Makes: 4 servings

Buffalo Chicken Dip

Jan 30, 2020

This spicy, creamy Buffalo Chicken Dip is loaded with cheese. Yup, it’s a party snack of crowd pleasin’ yumminess! Serve with pita chips, potato chips, crackers, crusty bread, celery or carrot sticks.

Makes: 4 cups • Prep Time: 10 min • Cook Time: 20 min

Ingredients

• 2 cups shredded cooked chicken
• 1/2 cup FRANK’S RedHot® Original Cayenne Pepper Sauce or FRANK’S RedHot® Buffalo Wings Sauce
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup ranch dressing
• 1/8 teaspoon garlic powder
• 2 teaspoons chopped green onions
• 1/2 cup blue cheese crumbles, optional
• 1 cup shredded cheddar cheese, divided
• 1 cup shredded mozzarella cheese, divided

Directions

1. PREHEAT oven to 350°F.
2. In a bowl mix together chicken and Frank’s RedHot Sauce.
3. In another bowl mix together cream cheese, ranch dressing, and garlic powder until smooth. Then add chicken mixture, green onions, blue cheese crumbles, 1/2 cup shredded cheddar, and 1/2 cup shredded mozzarella and mix well. Spoon into a shallow 1-quart baking dish and top with remaining shredded cheese.
4. BAKE 20 minutes or until mixture is heated through; stir. Sprinkle with green onions, if desired, and serve with chips, crackers and/or veggies.

Bacon & Mushroom Stuffed Pork Tenderloin

Dec 16, 2019

Looks fancy. Check. Easy to make. Check. Tastes delicious. Check. Perfect for the holidays or formal dinners. Check!

In this recipe, juicy pork tenderloin is stuffed with bacon and mushrooms then rolled and roasted to perfection.

This dish requires the pork tenderloin to be prepared for rolling up, technically referred to as butterflying, which means the meat should be cut thinly into one large piece. It’s really easy to do but if you are unsure watch this video from Manitoba Pork: How To Butterfly Pork Tenderloin

Prep Time: 20 minutes • Cook Time: 35 minutes • Total Time: 55 minutes

Makes: 6 servings

Ingredients

• 4 tablespoons olive oil, divided
• 2 slices bacon, chopped
• 6 oz fresh mushrooms, coarsely chopped
• 1/3 cup onion, chopped
• 1 1/2 teaspoons coarse or sea salt, divided
• 1/2 teaspoon black pepper, divided
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped
• 1 1/2 tablespoons breadcrumbs
• 1 1/2 lb pork tenderloin

Instructions

1. Preheat oven to 400°F.
2. In a large, oven-safe skillet, add 2 tablespoons olive oil and chopped bacon and cook over medium heat until browned; about 3 to 4 minutes. Add the mushrooms and chopped onion and sauté 5 minutes, or until soft.
3. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, chopped parsley, and minced garlic. Cook another minute, stirring constantly. Remove the pan from the heat and stir in the breadcrumbs. Transfer the mixture to a bowl.
4. Prepare the pork by removing any silver skin. Using a sharp knife, carefully cut horizontally through the tenderloin starting at the tail end, and using a back and forth movement with the knife, continue to the head of the tenderloin, being very careful not to cut all the way through. Carefully open tenderloin like a book so that it lies flat. The head end of the tenderloin is usually thicker than the tail end. To even the thickness of the pork, simply cover with a sheet of plastic wrap, and using the flat side of a meat mallet, hammer the thicker portions until about 1/2-inch thick being careful not to tear through the meat.
5. Spread the prepared bacon and mushroom mixture evenly over the surface of the tenderloin making sure to leave about a half-inch border on all sides of the tenderloin. Roll tightly starting with the long end and secure the ends with toothpicks. Once rolled and secure, season the tenderloin on all sides with 1 teaspoon of salt and the remaining 1/4 teaspoon of black pepper.
6. In the same skillet used for making the bacon and mushroom mixture, heat 2 tablespoons of oil over medium heat. Once the oil is hot, place tenderloin in the skillet, toothpick side down, sear for about 2 minutes then turn the pork to sear each side; about 2 minutes per side. Transfer the skillet with the tenderloin to the oven and bake at 400°F for 18-20 min or until a meat thermometer reads 145-150°F in the thickest portion of the meat.
7. Transfer to a cutting board, and let rest for 10 minutes before slicing.

Spaghetti alle Vongole

Dec 16, 2019

Spaghetti Alle Vongole (spaghetti with clams) is a classic Italian dish that is full of fresh flavours and is perfect for a light dinner any night of the week.

Prep Time: 10 mins • Cook Time: 20 mins • Makes: 6 servings

Ingredients

• 1 pkg. (16 ounces) spaghetti
• 8 cloves garlic, finely chopped
• 1/4 cup finely chopped fresh parsley
• 4 anchovies, chopped
• 10 ounce can baby clams, drained, reserve the juice
• 1/4 cup pure olive oil
• 3 dozen frozen littleneck clams
• 1/2 cup dry white wine
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup extra virgin olive oil
• 2 cups reserved pasta water

Directions

1. In a deep-sided pot, cook the spaghetti “al dente” in boiling salted water according to package instructions (generally 8 minutes). Reserve about 1 cup of pasta water.
2. In a large skillet, saute garlic and anchovies on medium-low heat in a 1/4 cup of olive oil.
3. Once the garlic is nice and golden and the anchovies are mostly dissolved, add the littleneck clams to the skillet with the 1/2 cup of white wine.
4. Increase the heat to medium-high. Cover, and let the clams steam for about 5-7 minutes.
5. Using a slotted spoon, remove the steamed clams and place them in a separate bowl on the side.
6. Add the parsley, reserved canned clam juice, 1/4 cup pasta water and the hot red pepper flakes to the skillet. Cook for 2-3 minutes until the sauce is somewhat reduced and thickened.
7. Turn heat down to medium and add the pasta to the pan. Cook for 1 minute tossing to thoroughly coat and allowing the sauce to absorb into the spaghetti.
8. Add the canned baby clams to the pan and mix thoroughly. Taste and adjust salt and/or crushed red pepper, as desired. Add the littleneck clams to the skillet and mix thoroughly. Add a drizzle of extra virgin olive oil on top and serve.
9. NOTE: If the spaghetti alle vongole gets dry and sticky before serving, just add some extra reserved pasta water to moisten and loosen it back up.