French Onion Zoodle Bake

Transcription

1 French Onion Zoodle Bake Yield: Serves 4 Prep Time: 20 minutes Cook Time: 45 minutes Ingredients: 2 1/2 cups zucchini noodles 1 large yellow onion, sliced thinly 1 teaspoon granulated sugar 1 teaspoon fresh thyme, chopped 1 tablespoon butter 1/4 cup beef broth 2 teaspoons Worcestershire sauce 1 cup fontina cheese, grated salt and pepper to taste Directions: Preheat oven to 400 degrees. In a skillet preheated to medium heat, melt butter. Place

2 onion into skillet and cook for a few minutes. Add salt, pepper, sugar, Worcestershire sauce, and thyme. Stir and cook for another couple of minutes. Add beef broth and cook until onions are golden brown about 20 minutes. Make sure to stir occasionally to keep the onions from burning. Next, spray an 8X5 baking dish with non-stick cooking spray. In a large bowl combine zucchini noodles and French onion mixture. Pour the French onion zoodle mixture into the dish and garnish top with Fontina cheese. Place in the oven and bake for about 20 to 25 minutes or until golden brown. Remove from oven and cool slighlty before serving. Garnish with fresh thyme. Also, there is a probability that liquid from the zucchini will appear. If so, just drain it off carefully with a spoon before serving. Enjoy! Coq au Vin Skillet Pizza Yield: Makes 10-inch pizza skillet Prep Time: 20 minutes Cook Time: 30 minutes

3 Ingredients: 1 ball homemade pizza dough or store bought 8 slices bacon 3 tablespoons olive oil 1/2 pound chicken thighs, chopped into 1-inch cubes 1 15 oz can tomato sauce 1 cup mushrooms 1 yellow onion, diced 1 tablespoon rosemary, chopped 1 teaspoon thyme, chopped 1/2 cup red wine 1 cup mozzarella, shredded fresh basil, garnish salt and pepper to taste Directions: Preheat oven to 425 degrees. Place bacon slices on a baking sheet and bake for about 10 to 15 minutes or until golden brown and crispy. Remove bacon from oven and set aside. Once cooled, chop into small pieces. In a large skillet, add two tablespoons olive oil, chicken thighs, salt and pepper. Saute chicken until cooked through and slightly golden brown about 7 minutes. Remove chicken from skillet and set aside on a plate. In the same skillet, add remaining tablespoon olive oil and mushrooms. Saute for a few minutes or until the mushrooms have browned. Next, add the onions, rosemary, thyme, salt and pepper. Continue to cook until the onions have softened about three minutes. Next, add the tomato sauce and wine. Bring to a simmer and let it cook and reduce for about five minutes. Stir, in the chicken and bacon. Take the pizza dough and in a 10-inch cast iron skillet spread

4 the pizza dough evenly. Take the chicken sauce mixture and spread it around the dough leaving a one-inch border. Sprinkle mozzarella on top. Bake pizza for about 20 minutes or until golden brown. Remove and garnish with fresh basil. worsrolletjies 500 ml (2 k) koekmeel 2 ml (½ t) sout 250 g Stork Bake, in blokkies gesny 80 ml (¹/³ k) yskoue sodawater 30 ml (2 e) suurlemoensap 750 g lam- of varkworsies 1-2 eiers, geklits tamatiesous, soet mosterd en blatjang om in te doop Meng die meel en sout in n bak. Voeg die STORK BAKE by en vryf dit met jou vingerpunte in tot die mengsel soos broodkrummels lyk. Voeg die sodawater en sap by en meng tot n stywe deeg. Vorm in n bal, draai in kleefplastiek toe en plaas vir 1 uur in die yskas. Verhit intussen die oond tot 200 C en smeer n bakplaat. Rol die deeg op n meel-bestrooide oppervlak uit tot n reghoek van 3 mm dik. Druk die wors uit hul omhulsels en vorm

5 die vleis tot n lang wors. Plaas die vleiswors op een kant van die deeg en vou dit toe. Verf eers die rand van die deeg met n bietjie geklitste eier om dit te ver-seël en verf dan die res van die rol daarmee. Sny die rol in lengtes van 4 cm, pak dit op n bakplaat en bak 20 minute tot goudbruin en gaar. Sit saam met die doopsouse voor. Lewer 50 worsrolle. Polka Dot Lasagna Skillet Yield: Serves 6 Prep Time: 10 minutes Cook Time: 25 minutes Ingredients: 1 lb ground beef

6 1 teaspoon fennel, crushed 1 teaspoon garlic powder, divided 1 teaspoon onion powder 2 cups pasta sauce 2 cups bowtie pasta, uncooked 2 1/2 cups water pinch of red pepper flakes 1/2 cup ricotta cheese 1 egg 1/2 cup Parmesan cheese 1 teaspoon dried basil 2 tablespoons all-purpose flour 1/2 teaspoon kosher salt 1/8 teaspoon black pepper Directions: Brown the ground beef in a large skillet and drain any excess fat. Return the skillet to the stove and add the crushed fennel, 1 teaspoon of garlic powder and onion powder, stirring until the beef mixtures becomes slightly fragrant. Add the pasta sauce, uncooked pasta, water, and red pepper flakes. Stir and bring the mixture to a boil, then reduce the heat to low and cover, simmering for about 18 to 20 minutes, or until the pasta is full cooked. Meanwhile, combine the ricotta, egg, Parmesan cheese, basil, flour, 1/2 teaspoon garlic powder, salt, and pepper in a large bowl and mix until combined. Scoop large dollops of the cheese mixture on top of the cooked pasta in the skillet taking care to space them out. Cover the lid and cook additional 5 minutes or until the cheese mixture has set.

7 Greek Yogurt Chicken Alfredo Grilled Cheese Yield: Makes 2 Sandwiches Prep Time: 20 minutes Cook Time: 20 minutes Ingredients: Four slices whole wheat bread 4 tablespoons unsalted butter, room temperature 1 tablespoon olive oil 1 cup cooked chicken, diced 1 cup spinach 1 cup zucchini, cubed 1/2 yellow onion, diced 1 cup chicken stock 2 teaspoons all-purpose flour 1/2 cup Parmesan cheese, shredded 1 cup plain Greek Yogurt

8 1 cup mozzarella cheese, shredded salt and pepper to taste Directions: In a large skillet preheated to medium-high heat, add the olive oil, onion, and zucchini. Saute until softened about four minutes. Next, add the spinach and cook until wilted. Add the chicken stock, flour, s&p. Whisk until smooth, bring sauce to a slight boil, stir until thickened, and remove from heat. Let the sauce cool slightly. Stir in the Greek yogurt and Parmesan. Add a little more s&p if you d like. Also, stir in the chicken. To make the sandwiches, preheat a panini press and butter slices of bread. Place about 1/2 cup of the chicken alfredo mixture on the bottom of a bread slice. Top the alfredo with 1/2 cup mozzarella. Repeat process with other two slices of bread. Place the sandwiches in the panini press and cook until the cheese has melted. Serve immediately. **Note: you will have leftover sauce so use on some whole grain pasta for a traditional dish! Fried Burrata Caprese Sandwich with Balsamic Drizzle

9 Yield: Makes 2 Sandwiches Prep Time: 20 minutes Cook Time: 15 minutes Ingredients: 4 slices thick brioche 2 cups whole milk 1 1/3 cups all-purpose flour 4 eggs, whisked 1/2 cup burrata 3 tablespoons fresh basil, diced 2 cups grape tomatoes, sliced in half 1 shallot, minced 1 tablespoon olive oil Canola oil for frying Balsamic glaze, garnish salt and pepper to taste Directions: Place milk, flour, and eggs into three separate shallow dishes. Next, take two slices of the brioche and place 1/4 cup of the burrata on each slice. Top the burrata with one

10 tablespoon fresh basil. Place the remaining brioche slice on top. Now, take one of the brioche sandwiches and dip it into the milk. Brioche will soak up a lot of the milk so be gentle. Next, dip the sandwich into the flour followed by the egg. Set aside and repeat process with remaining sandwich. Now, add the canola (about an inch to two inches) to the skillet and preheat to medium-high heat. Place the burrata sandwich gently into the skillet and fry on the first time for about three to five minutes. Flip, and then fry other side for about three to five minutes or until golden brown. Remove from skillet and repeat process with remaining sandwich. In a large bowl, combine grape tomatoes, olive oil, remaining basil, shallots, and s&p. To serve the sandwich, slice in half, place on plate, add grape tomato mixture next to the sandwich and drizzle the tops with balsamic drizzle. Serve immediately. Pizza Dogs Hot dogs and pepperoni pizza are combined with these kid friendly hot dogs.

11 Serves: 8 hot dogs Ingredients 8 hot dogs 8 hot dog buns 1 cup pizza sauce 8 oz fresh mozzarella, sliced Mini pepperoni Instructions Turn on the broiler. Cook the hot dogs according to your preference. Place a hot dog on each bun. Top each hot dog with 2 tablespoons of pizza sauce, then add a layer of sliced mozzarella. Sprinkle mini pepperoni on top. Broil until the cheese is melted and the bun is toasted. Stuffed chicken rolls Ingredients: 500 g chicken or turkey breast (or chicken) 250 g spinach (I used fresh young spinach) 2 eggs Panko (Japanese bread crumbs) or brown bread crumbs 1 teaspoon paprika powder fresh black pepper and salt

12 nutmeg Directions: Cut 4 thin slices of chicken or turkey breast. Put the slices between two pieces of wax paper or plastic wrap/foil and gently pound with a mallet until very thin. Trim the pounded breast until it is roughly a rectangle. Put the rest of the turkey breast in the blender, add the spinach, 1 egg, nutmeg, fresh black pepper and salt and blend. Distribute the turkey mixture over the slices of Turkey. Roll them tightly and wrap in a plastic foil (like a bonbon), Put the turkey rolls in the freezer for 1 hour Mix the panko or brown bread crumbs with the paprika powder Beat one egg with fresh black pepper and salt. Remove the plastic foil from the rolls. Coat with egg (first) and brown bread crumb (second) Put the coated turkey rolls in a pre-heated oven for minutes on 180 C You can serve these warm or cold. Crumbly Burger Sliders with Dijon Shallot Relish Yield: Makes 8 to 10 sliders

13 Prep Time: 10 minutes Cook Time: 10 minutes Ingredients: for the sliders: 2 tablespoons olive oil 1.5 lbs lean ground beef 1 yellow onion, diced 1 teaspoon Tabasco 12 slider buns salt and pepper to taste for the Dijon shallot relish: 1/2 cup shallots, diced 2 tablespoons Worcestershire sauce 1 tablespoon Dijon 3 teaspoons unsalted butter, melted 6 dill pickles,diced salt and pepper to taste Directions: for the sliders: Preheat a large skillet to medium-high heat. Add the olive oil, ground beef, Tabasco, onion, s&p. Cook until the meat is no longer pink about seven minutes. Remove skillet from heat and set aside. To assemble the sliders, spoon about 1/4 cup of the ground beef mixture on the bottom of one of the slider buns. Top the ground beef with about a tablespoon of the Dijon shallot relish. Top relish with remaining bun. Repeat process until all ground beef mixture has been used. for the Dijon shallot relish: In large bowl, combine all ingredients.

14 Cheese soufflé in 4 easy steps Ingredients 50g butter, plus extra for greasing 25g breadcrumbs 50g plain flour 1 tsp mustard powder 300ml milk 4 eggs 100g grated extra-strong cheddar, (blue cheese, goat s cheese and smoked cheeses also work well) Method 1. Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in

15 the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs. 2. Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well. 3. Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight. 4. Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a top hat effect; this ensures the soufflé rises above the rim and doesn t stick. Place on the baking sheet and bake for mins until the top is golden and risen and has a slight wobble. Serve immediately. 5. EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.