Apr 3, 2017
Whole eggs, sausage, and cheese baked in a flaky pastry make a delicious and elegant brunch option for your Easter menu. Makes: 4 servings.
Ingredients
1 sheet frozen puff pastry, thawed
4 large eggs
1/2 lb ground sausage
1/4 cup shredded Parmesan cheese
1/4 cup chopped mushrooms, optional
sesame seeds
1 Tablespoon chopped fresh chives
Directions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the sheet of puff pastry on a lightly floured work surface and, using a 4.5-inch pastry mold, cut out four circles. Transfer the pastry circles to the baking sheet, spacing them about 2 inches apart. With a pizza wheel or sharp knife, score a border about 1/4 inch from the edge of each circle. Pull pastry apart gently to form an irregular oblong shape. Prick the centers then refrigerate the puff pastry for 10 minutes.
- In a skillet, over medium-high heat, brown sausage; about 5 minutes. Drain off any excess liquid and transfer to a paper towel-lined plate.
- Using the same skillet, add a drizzle of olive oil and cook chopped mushrooms over high heat for about 3-4 minutes, or until slightly browned and any liquid from mushrooms and the oil, is absorbed. Set aside.
- Remove puff pastry from the fridge, sprinkle outside edges of pastry with sesame seeds. Place the baking sheet into the preheated oven. Bake the puff pastry for 8 minutes until the edges have risen.
- Remove the puff pastry from the oven, sprinkle the sausage followed by mushrooms, then the cheese in the centers then crack an egg into each circle. Season eggs with salt and pepper. Bake for an additional 12 minutes or until the egg whites are opaque, and fully cooked.
- Top with fresh chopped chives and serve while still hot.
Apr 3, 2017
Filled with a creamy avocado and yolk mixture, and topped with bacon, these stuffed eggs are a delicious departure from your average deviled eggs.
Ingredients
TIP: Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
1 dozen eggs
1 avocado
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons lemon juice
1/2 cup cooked and crumbled bacon
1 jalapeño pepper, seeds removed, minced
1 tablespoon fresh parsley, minced
1/4 cup shallots, minced
Paprika, optional
Directions
- Place eggs in a single layer in a large saucepan. Cover with cold water by one or two inches. Heat over high heat to boiling. Remove from heat, cover and let eggs stand for 12 minutes. Drain. Fill pot with ice cold water and let cool until eggs can be handled safely. Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off. Pat eggs dry with paper towel.
- Slice eggs in half, and gently squeeze out yolks into a bowl. Set whites aside.
- Using a fork, break up yolks until finely crumbled. Add mayonnaise, salt, pepper, lemon juice and avocado and mix until combined; mixture will be slightly chunky.
- Add parsley, shallots and jalapeño peppers and stir into the egg yolk mixture.
- With a fork, fill egg white halves with avocado yolk mixture.
- Sprinkle each egg with paprika, if desired, and top with crumbled bacon. Refrigerate until ready to serve.
Mar 27, 2017
Tender spears of asparagus get all wrapped up in prosciutto and puff pastry for a delicious addition to your Easter menu.
Ready to use puff pastry sheets bake up airy and flaky.
Ingredients
- 24 spears of asparagus, tough ends removed
- 4 oz prosciutto di parma
- 1 sheet ready to use puff pastry, thawed
- 1 egg plus 1 teaspoon water for egg wash
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Using a sharp knife, cut the prosciutto in half lengthwise.
- Wrap the pieces of prosciutto around the asparagus.
- Place the thawed puff pastry sheet on a lightly floured surface. Using a pizza slicer, cut the pastry into 1/2-inch strips for each spear of asparagus.
- Wrap pastry strips around each prosciutto-wrapped asparagus spear. Pinch the ends together.
- Place the wrapped asparagus, seam side down, on the prepared baking sheet and brush with the egg wash.
- Bake for 20 minutes or until golden brown and slightly puffed.
Although these nutritious veggies can be found in grocery stores all year long, asparagus is abundantly available in Spring.
Asparagus is low in calories, fat, cholesterol, and sodium, and one serving provides 60% of the recommended daily allowance of folate, a B-complex vitamin. Folate is important because it plays a role in DNA synthesis, encourages cell growth and repair, and is an essential vitamin for fetal development. Asparagus is also a good source of vitamin A, E, and K, iron, magnesium, zinc, and selenium, as well as fiber, thiamin, riboflavin, niacin, vitamin B6, copper, and manganese.
TIP: Asparagus can be kept fresh by wrapping the stem ends in a wet paper towel and storing in a plastic bag in the refrigerator
Mar 27, 2017
Tender rigatoni pasta filled with a meat sauce, topped with cheese and baked until bubbly, and golden. This pasta dish is an elegant way to serve ordinary rigatoni. A springform pan for fast, easy removal and a no-fuss recipe has dinner on the table in no time!
Total Time: 1 hr 45 mins ¦ Makes: 8 servings
Note: You can use your favourite store-bought pasta sauce to save time.
Ingredients
1 lb rigatoni pasta
2 tablespoons olive oil, divided
1 lb ground beef
2 garlic cloves, crushed
1 teaspoon salt
1⁄4 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon finely chopped fresh basil
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
softened butter or non-stick cooking spray
1 1/2 cups finely grated Parmesan cheese, divided
8 ounces grated mozzarella cheese
Prosciutto, optional
Fresh sage leaves, optional
Stand rigatoni pasta on end in a springform pan.
Directions
- In a large pot of salted boiling water, cook pasta until slightly underdone (less than al dente); about 8 minutes. Drain. Toss pasta with 1 Tablespoon olive oil to coat. Add 1/2 cup grated Parmesan cheese; stir to coat pasta. Set aside.
- Heat remaining 1 Tablespoon olive oil in a large skillet over medium-high heat. Add ground beef. Cook, stirring occasionally until browned. Add garlic, salt, black pepper, red pepper flakes, oregano, and basil. Cook 2 minutes more.
- Add crushed tomatoes; simmer until thickened, about 20 minutes.
- Grease a 9-inch springform pan with butter, or use butter flavour non-stick cooking spray. Tightly pack pasta into pan, standing each piece on end. Spread meat sauce on top of pasta. With a spoon handle, gently push the meat sauce into the pasta holes filling each one up.
- Cover pan loosely with foil. Cook in a 375°F preheated oven for 15-20 minutes. Remove foil. Sprinkle mozzarella and remaining Parmesan cheese on top and bake, uncovered for another 10-15 minutes until cheese is bubbly and golden brown. Add prosciutto slices and sage leaves, if desired, and bake 5 minutes more. Remove from oven and let stand for 15 minutes. Run a knife around the edge to loosen and then unmold.
- Serve with garlic bread and a green salad.
Mar 16, 2017
Who could resist these adorable ladybugs? Serve up a tray of these tasty appetizers for Easter or Spring gatherings.
Prep/Total Time: 30 min • Makes: 3 dozen
INGREDIENTS
2 ounces vegetable flavoured cream cheese, softened
2 tablespoons sour cream
36 butter-flavored crackers
36 Lettuce leaves, preferably Butter Lettuce (or use arugula, or baby spinach leaves)
18 cherry tomatoes, quartered
18 large pitted ripe black olives
72 fresh chive stalks, cut about 1-1/2 inches long
DIRECTIONS
In a small bowl, beat cream cheese and sour cream until smooth. Remove 1 tablespoon to a small bowl; set aside.
Spread a little cream cheese mixture over each of the crackers. Arrange two tomato quarters on each for the ladybug wings.
For heads, slice the olives width-wise; place a half on each cracker. Insert two chives into olives for antennae. Use cream cheese mixture to pipe spots onto tomato wings and on each olive half for eyes.
NOTE: If you prefer black spots on your ladybugs, you can use black food colouring to tint the cream cheese mixture before piping onto tomatoes.
Mar 6, 2017
This hearty, family-friendly soup is easy to make. Serve with bread or rolls.
Makes: 6 servings
Ingredients
Soup Ingredients:
3 cups chicken broth
2 medium potatoes, cubed
2 medium carrots, thinly sliced
½ onion, finely diced
2 ribs of celery, finely diced
4 oz. fresh mushrooms, thinly sliced
1/4 teaspoon dried thyme
1/2 teaspoon dill, fresh or frozen
1/4 teaspoon ground black pepper
1 cup medium egg noodles
Meatball Ingredients:
2 lbs ground turkey
1/4 cup grated onion
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/4 tsp ground black pepper
1/4 tsp salt
1 large egg
Instructions
1. Preheat oven to 400°F. Grease a baking sheet; set aside.
2. In a bowl, combine egg, onion, Parmesan cheese, parsley, salt, and pepper; mix in ground turkey. Using about 1 tablespoon of meatball mixture, shape into balls.
3. Bake on greased baking sheet in preheated oven about 15 minutes, or until thoroughly cooked and browned (digital thermometer inserted in the center of meatballs is 165°F.
4. In a large saucepan, add broth and 3 cups of water. Bring to a boil. Add potatoes, carrot, onion, celery, mushrooms, ground black pepper, dill, and thyme. Reduce heat, cover and simmer for 10 minutes.
5. Add egg noodles and meatballs; simmer, covered until pasta is cooked, about 5 minutes.
