Add a little fun and flair this Easter with Rhodes’ quick and easy Cinna-Bunnies recipe.
Got kids? They’ll be hopping with excitement waiting for these Cinna-Bunnies to come out of the oven. Give them some frosting and different candies and let them create their own bunny buddies to admire and EAT. What do you bet they’ll start with the ears?
When you bake with frozen dough it’s fun, it’s easy, and it’s a deliciously perfect secret to making your spring baking quite a bit quicker.
INGREDIENTS
– 6 Rhodes Anytime™ Cinnamon Rolls
– cream cheese frosting (included with rolls)
– candy to decorate face
– sliced almonds for teeth
DIRECTIONS
1. Allow rolls to thaw until pliable (about 1 hour). Place three rolls on a sprayed baking sheet for the bunny heads (leave space around rolls for the ears). Unwind the other three rolls and fold both ends toward the center. Place above head for ears.
2. Bake at 350°F 20-25 minutes. Remove from oven and allow to cool. Frost with cream cheese frosting and decorate face as desired with different candies and sliced almonds for teeth.
Meaty Portobello mushrooms filled with a spinach and feta cheese makes for a hearty, meatless meal. Serve with brown rice or quinoa.
Makes: 8 servings
INGREDIENTS
3 tablespoons olive oil, divided
5 cloves garlic, minced
2 bay leaves
1 tablespoon dried oregano
2 tablespoons tomato paste
2 (14.5 ounce) cans diced tomatoes
8 large Portobello mushrooms, stems removed and finely chopped, caps left intact
16 oz pkg. frozen spinach, thawed, excess water squeezed out
1 small yellow onion, finely chopped
1/8 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1/2 cup panko breadcrumbs
6 oz feta cheese, crumbled
2 tablespoons chopped fresh parsley
DIRECTIONS
Prepare mushrooms: Gently wipe the outside of the mushrooms caps with either a mushroom brush or a damp paper towel to remove any surface dirt. Remove the stem
by pushing it from side to side – it should just pop out. If not, remove with a paring knife. Chop stems and set aside. Use a small spoon to gently scrape out a bit of the gills from the inside the caps to allow more room for filling. Set mushroom caps aside.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic, stirring continually to avoid browning. Add bay leaves and oregano and continue to stir for another minute.
Add tomato paste and diced tomatoes, and bring to a simmer. Cover and continue to simmer for 30 minutes, stirring occasionally. Season with salt and pepper to taste; set aside.
In a large saucepan, heat 1 tablespoon of olive oil. Add chopped mushroom stems and onion, salt and pepper, stirring frequently, until softened, about 8-10 minutes. Transfer to a
bowl and add spinach. Toss together well and allow to cool.
Preheat oven to Broil setting.
Arrange mushrooms, stem side up, in a single layer on a wire rack placed over a baking sheet. Brush mushrooms with a little olive oil. Broil mushrooms for a few minutes (this removes excess moisture from the caps). Remove from oven and immediately reduce oven temperature to 350°F.
In a small bowl, mix together parsley, feta, and panko breadcrumbs.
Fill each mushroom cap with 1 tablespoon of tomato sauce, then add spinach mixture, dividing equally among mushrooms. Top each mushroom cap with breadcrumb mixture. Drizzle with remaining olive oil. Bake for 12-18 minutes, or until mushrooms are softened and topping is golden brown.
NOTE: You can substitute the homemade tomato sauce for your favourite store bought sauce. Store any remaining tomato sauce in refrigerator for other uses.
Crusted in sliced almonds and dill, this is a delicious recipe for serving salmon. Classed as a quality protein by nutritionists, salmon is loaded with essential Omega-3 fatty acids and other important nutrients.
We’ve paired this dish with creamy, green mashed potatoes, and while potatoes by themselves are a healthy option because they’re a great source of fiber, potassium and other nutrients, adding milk and butter in the mashing process diminishes the health benefits by adding saturated fat and cholesterol. For those looking for a healthier option, skip the milk and butter and just mix in the chive oil, or you can substitute with low-fat milk and a healthier tub spread without sacrificing flavour.
Makes: 2 servings
INGREDIENTS
2 salmon fillets, skin removed
1/4 cup sliced almonds, chopped
1/4 cup chopped fresh dill
1 tsp. grated lemon peel
salt and black pepper
1 egg, beaten
DIRECTIONS
On a plate, mix together sliced almonds, dill, lemon peel, salt and pepper. Dip each salmon fillet in beaten egg. Press the skinless side of salmon into almond mixture, pressing lightly to adhere. Place the salmon fillets, almond crusted side up, on a baking sheet. Bake at 450° for 10-15 minutes or until fish flakes easily with a fork.
To make the green mashed potatoes you will need:
1/2 cup chopped chives
1/3 cup chopped parsley
1/3 cup olive oil
1/8 teaspoon salt
2.5 lbs. Yukon Gold potatoes, peeled and quartered
3/4 cup milk
1/2 stick unsalted butter, cubed
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
1. In a food processor or blender, puree chives, parsley and salt with oil. Strain mixture to remove any remaining solids.
2. Place potatoes in a large pot. Cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender; about 20-25 minutes.
3. In a small saucepan, add milk, butter, salt and pepper. Bring to a simmer. Stir until the butter has melted.
4. Drain potatoes and return to same pot. Add milk mixture and mash until smooth. Stir in 2 tablespoons of the chive oil mixture. Stir until combined and potatoes are evenly green.
Place a serving of green mashed potatoes on a plate. Lay salmon fillet over mashed potatoes. Enjoy.
Egg whites are beaten until soft peaks form, then gently folded into the ricotta cheese batter, making these pancakes incredibly light and fluffy. Delicious!
DIRECTIONS
1. Pre-heat griddle on medium-low heat.
2. In a bowl, mix together ricotta, egg yolks, butter, and vanilla. In a separate bowl, whisk together dry ingredients. Fold the dry ingredients into the ricotta mixture.
3. In another mixing bowl beat egg whites until soft peaks form. Gently fold egg whites, a third at a time, into the ricotta mixture making sure not to overmix. You want to keep the volume in the batter.
4. Melt one tablespoon of butter on pre-heated griddle. Using a small ladle, pour batter onto griddle and spread out a bit.
5. Cook pancakes for 4-5 minutes, or until they are golden brown on the bottom and tops start to bubble. Flip and cook the other side for 3-4 minutes.
6. Serve immediately. Top with strawberry sauce, blueberries or confectioner’s sugar.
When the weather gets chilly, warm up with this rich, creamy soup. Served in crusty bread bowls, this thick, cheesy soup hits the spot! Ready in 45 minutes.
Makes: 4 servings
INGREDIENTS
1/4 cup butter
1/2 cup yellow onion, chopped
2 cloves garlic, minced
2 cups half and half cream
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
2 bay leaves
1 large carrot, peeled, finely chopped
4 cups broccoli florets
2 1/2 cups grated cheddar cheese
Salt and Pepper to taste
4 (8 ounce) round sourdough loaves, top cut off and reserved, center scooped out
DIRECTIONS
1. In a 4-quart saucepan, cook the butter, onion, and garlic on medium heat until onion is tender.
2. Add the half and half, chicken stock, nutmeg and bay leaves. Mix the corn starch with a little bit of water and stir until smooth; add to soup mixture. Stir, reduce heat to medium-low and cook until thickened.
3. Add chopped carrot and broccoli florets and simmer until tender. Remove about a quarter of the broccoli florets. Using an immersion blender, puree the mixture until smooth (or ladle soup mixture into a blender and puree). Return broccoli florets to pot, and stir. Discard the bay leaves. Add the cheese and stir until melted. Season with salt and pepper.
4. Preheat the oven to 350°F. Brush the insides and tops of the bread bowls with melted butter. Arrange the bread bowls and lids, buttered side up, on the oven rack and bake until lightly browned and crusty, about 20 minutes. Remove bread from oven and ladle soup into the bowls. Top with additional grated cheddar cheese, if desired. Serve bread tops alongside the bowls.
NOTE: If you can’t find round sourdough loaves you can easily make your own bread bowls using Rhodes Bread Dough – they’re easy to make! Just follow these simple steps.
We’re taking meat and potatoes to whole new level! Tender cuts of beef topped with a flavourful Marsala sauce, crispy roasted potatoes and bacon-wrapped green beans, garnished with tempura battered onion rings. The perfect Valentine dinner for two for beef lovers!
Prep. Time: 20 min Cook Time: 35 min Total Time: 55 min
Cut from the loin of beef, filet mignon is the most tender cut of beef usually reserved for the most special dinners.
INGREDIENTS For Beef and Marsala Sauce
2 (6-8 oz) beef tenderloin steaks (filet mignon)
Salt, to taste
2 clove garlic, crushed
1/2 cup Marsala wine
1/2 cup chicken broth
3 tbsp butter
1/4 tsp dried rosemary, crushed
Ground black pepper, to taste
For bean bundles
3/4 pound fresh green beans
4 strips of bacon
1 clove garlic, minced
1 tablespoon olive oil
Black pepper
Salt
DIRECTIONS
1. Preheat oven to 400°F. Line a baking sheet with parchment paper or coat with non-stick cooking spray.
2. Steam green beans in a double boiler for 6-8 minutes. Drain and dry, set aside.
3. Cook bacon in a skillet over medium heat until cooked through, but not crispy. Remove bacon and drain on paper towels. Drain off excess bacon grease, reserving 1 teaspoon.
4. Sauté minced garlic in bacon fat until tender, set aside.
5. Place beans in large bowl and drizzle with olive oil. Toss with garlic, salt, and pepper.
Lay a strip of bacon on baking sheet and place 5-7 beans on top. Wrap bacon around beans. Repeat.
6. Bake bundles for 12-14 minutes, or until bacon is crispy.
7. While beans are baking, heat a large, heavy skillet over high heat for 2 minutes, or until pan is very hot. Season steaks with salt and pepper to taste.
8. Place steaks in hot skillet and reduce heat to medium-high. Cook for 4 minutes. Turn steaks and cook for an additional 4 to 6 minutes, or to desired taste. Remove steaks from skillet to a platter and cover with aluminum foil to keep warm.
9. Remove skillet from heat and immediately sauté the garlic for 1 to 2 minutes in the skillet. Return skillet to medium-low heat and add Marsala and chicken broth. Bring to a boil and let the sauce reduce for 3 minutes.
10. Remove pan from heat and whisk in butter and rosemary.
To assemble and serve: Spoon about two tablespoons of Marsala sauce onto the center of a plate. Place beef tenderloin on top of sauce and spoon more Marsala sauce over the top. Add two oven roasted potatoes on each side of the tenderloin. Top each potato with a green bean bundle and garnish with tempura-battered onion rings.
Add a little fun and flair this Easter with Rhodes’ quick and easy Cinna-Bunnies recipe.
We’re taking meat and potatoes to whole new level! Tender cuts of beef topped with a flavourful Marsala sauce, crispy roasted potatoes and bacon-wrapped green beans, garnished with tempura battered onion rings. The perfect Valentine dinner for two for beef lovers!
