Baked Mozzarella Chicken Breasts

Tender chicken smothered in fresh cherry tomato sauce topped with melty mozzarella!

Ingredients:

1 boneless, skinless chicken breast, cut through lengthwise

1 cup cherry tomatoes, halved

1/4 cup chopped onion

1/4 cup tomato sauce

2 tsps minced garlic

salt and pepper to taste

1/2 tsp oregano, divided 

1/2 tsp basil, divided

1 tsp olive oil

1/8 tsp red pepper flakes

1/2 cup shredded mozzarella

fresh basil leaves to garnish

Mix the cherry tomatoes, chopped onion, tomato sauce, minced garlic, salt, pepper, 1/4 tsp oregano and 1/4 tsp basil together in a 1.8L baking dish.

Pat the chicken breast dry with paper towels then brush with olive oil and nestle into the tomato mixture. Sprinkle chicken with 1/4 tsp each of oregano and basil. Add the red pepper flakes and bake at 400°F for 20 minutes. Top with mozzarella, and more oregano and basil if you like, and return to the oven for 5-10 minutes. The internal temperature should read 165°F.

Garnish with fresh basil and serve with parmesan cheese if desired.

Serves 2

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Honey Roasted New Potatoes

These honey roasted new potatoes are a super simple make ahead side dish for just about any entrée. Only slightly sweet and a little bit piquant. 

Ingredients:

3 lbs new, thin skinned potatoes

3 tbsps olive oil, divided

1/2 cup chicken broth

2 tbsps honey

2 tsps old fashioned grainy dijon

2 tsps garlic powder

2 tsps dry minced onion or onion powder

1 tsp dry oregano

1 tsp smoked paprika

salt and pepper to taste

1 tsp cornstarch

2 tsps cold broth or water

Using small potatoes of similar size, toss with 2 tbsps olive oil. Roast in a single layer on a baking sheet in a 450°F oven for 30-40 minutes or until the potatoes are fork tender.

While they roast mix 1 tbsp olive oil, broth, honey, dijon, garlic powder, minced onion, oregano, smoked paprika, salt and pepper together in a small saucepan. Cook on medium high heat for 2-3 minutes. Whisk the cornstarch and cold water together and whisk into the glaze, cooking for 1 minute to slightly thicken. Remove from heat.

Toss the glaze with the roasted potatoes and serve right away or place in a baking dish ready for re-heating when needed.

Serves 8-10

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Halloween Gummie Krispie Squares

BOO! Conjure up everyone's favourite - Rice Krispie treats!!

Ingredients:

6 cups Rice Krispie cereal

1/4 cup salted butter

40 large marshmallows or 5 cups minis

1/2 tsp vanilla extract

1 cup chopped soft Halloween colour gummies

2 tbsps orange and black sprinkles, divided

Toss cereal and gummies together and set aside. In a large pot melt the butter and add the marshmallows. Stir constantly on low heat until marshmallows are melted. Remove from heat.

Add the vanilla then pour in the cereal and gummies along with 1 1/2 tbsps of sprinkles.

Gently press mixture into a buttered 13 X 9" baking dish using a silicone spatula or buttered hands. Top with the remaining orange and black sprinkles and if you like you can stick some whole gummies on top.

Let set 1 hour before cutting. Pro tip: run the knife under hot water and dry it after every couple of cuts to avoid stickiness.

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Basa and Zucchini Pan Dinner

This wholesome and healthy one pan dinner is easy to make with a quick cleanup. Perfect for busy weeknights and delicious enough for any night!

Ingredients:

4 basa fillets

1 medium zucchini

2 shallots, sliced, divided

2 celery stalks with leaves

2 tsps minced garlic

1/2 cup chopped or cherry tomatoes

2 tbsps olive oil, divided

salt and pepper to taste

1 1/2 tbsps lemon juice

1 tsp dried thyme

1/2 tsp celery seeds

Toss zucchini, 1 sliced shallot, celery and garlic with 1 tbsp olive oil. Spread out on a foil lined and oiled baking sheet. Give it a little salt and pepper. Pat the fish dry with paper towels then brush with 1 tbsp olive oil. Lay them on top of the vegetables. Drizzle the lemon juice and sprinkle salt and pepper. Toss the tomatoes and 1 shallot and distribute over the fish finishing with thyme and celery seed.

Cover with foil to seal and bake at 400°F for 25-27 minutes.

Serves 2

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Sheet Pan Sausage, Gnocchi and Peppers

Sheet pan simplicity featuring Italian sausages and a little crisp and chewy gnocchi. Unlike boiled gnocchi which are soft, these baked gnocchi have a bite to them! 

Ingredients:

1 lb (500g) shelf stable potato gnocchi, tri-colour here

2 bell peppers, sliced

1 small onion, sliced

1 celery stalk, sliced

1 cup cherry tomatoes

3 Italian sausages, mild or hot, cut in 1 1/2 - 2" pieces

4 tbsps olive oil

1 tsp garlic powder

1 tsp dry thyme

salt and pepper to taste

fresh parsley and/or basil to garnish

parmesan to serve 

 

Preheat the oven to 425°F

Toss the gnocchi, bell peppers, onion, celery, cherry tomatoes and sausages in oil then distribute equally onto two parchment lined baking sheets. Sprinkle with garlic powder, thyme, salt and pepper.

Bake for 15-20 minutes, stir around then return to the oven for an additional 5-10 minutes.

Serves 4

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One Pan Pork Chops and Potatoes

This one pan rustic pork and potato dinner gives all the comfort food feels!

Ingredients:

2 tbsps avocado or vegetable oil

2 large onions, sliced

4 pork chops

4 potatoes, sliced about 1/4" thick

1 tsp Loney's chicken bouillon powder

1 cup cold water

pepper and garlic powder to taste

First choose a pan that will fit your pork chops in a single layer. Then heat oil in pan to medium high heat and brown the pork chops on both sides. Remove to a plate. Add the sliced onions to the pan and cook until softened. Mix the chicken bouillon powder and water then pour into the pan and mix with the onions to de-glaze the pan.

Place a few potato slices over onions. Lay the pork chops on top of the onions and potatoes then pepper to taste. (No need for salt, it's in the bouillon powder) Layer the remaining potatoes on top and sprinkle with garlic powder. 

Cover and cook on medium low heat for 30 minutes. Simple and delicious!

Serves 4

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Freezing Pears

Can't get to all the pears for baking? Freeze them now while they are fresh and plentiful then bake up some juicy pies and crisps in the dead of winter!

Ingredients:

5 pears

2 tbsps lemon juice

5 cups water

 

Wash, core and slice the pears. Peel them if you prefer but it's not necessary. Add the lemon juice to water then submerge the pears and let sit for 10 minutes.

Then remove the pears and drain in a colander. Lay the slices out on a parchment lined baking sheet in a single layer. Cover with plastic wrap or a plastic bag and freeze for 24 hours.

Remove from freezer, bag and label. And back into the freezer.

Then just take out what you need for the recipe you want to make. Bake from frozen. You may need to add an extra 10 minutes to your bake time.

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