I was completely unprepared for the attention this received when I posted a picture of the finished casserole on my facebook page. Within a short period of time there were many comments and within a week 12 of my friends had tried this. Everyone loved it. Well, except for the friend who tried to make it low fat. There is not really anything low fat about this recipe - it is good, old-fashioned comfort which is what we need in this depths of winter. IMHO
Note only was this delicious but it was easy to make - requiring very little effort. That makes it even more perfect for the winter so you can save your energy for staying warm!
One of my friends found that the potatoes didn't cook as crispy as she would have liked - a way around that would be to cook them first at a higher heat and then add the chicken. I've added a crispy potato version at the bottom.
Loaded Chicken and Potatoes
1 lb boneless chicken breasts, cubed (1″) 6-8 medium skin on red potatoes, cut in 1/2″ cubes 1/3 c olive oil 1 1/2 tsp salt 1 tsp black pepper 1 Tbsp paprika 2 Tbsp garlic powder 2 Tbsp hot sauce (more if you like it HOT) 2 c fiesta blend cheese 1 c crumbled bacon 1 c diced green onion
Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the paprika, hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra ranch dressin.
Waaaaaaaayyy back in 2009 this recipe was published in the LCBO Food and Drink magazine. I duly cut it out and placed it in the piles of other interesting things to try . . .and never did. The other week as I was searching for comforting food and a recipe that would allow me to use up some squash - it saw the light of day.
This really is a showcase of fall/winter rolled into one dish happy. Tender pork is the perfect match with mushrooms and sweet squash in gravy. The herby cornmeal biscuit topping was a perfect foil for the dish.
Because the recipe makes so much I made some small ramekins and brought them in to my colleagues at work. The one colleague who actually remembered to take hers home and enjoy it raved about how amazing it was. The other one . . . well, last time I bring her something! LOL
Pork, Mushroom, and Squash Pot Pie
3 tbsp (45 mL) all-purpose flour 2 tsp (10 mL) dried thyme ¼ tsp (1 mL) each salt and pepper 2 lbs (1 kg) boneless pork loin 3 tbsp (45 mL) vegetable oil 2½ cups (625 mL) beef broth 1 lb (500 g) mixed exotic mushrooms (such as shiitake, oyster or cremini), sliced 1 onion, diced 4 cloves garlic, minced ¼ cup (50 mL) chopped fresh Italian parsley 3 cups (750 mL) chopped butternut squash
Cornmeal Herb Pastry
1 cup (250 mL) all-purpose flour 1 cup (250 mL) cornmeal 2 tbsp (25 mL) chopped fresh parsley ½ tsp (2 mL) dried thyme ¼ tsp (1 mL) salt 1 tbsp baking powder 3/4 cup cubed butter 3/4 cup milk
Combine flour, thyme, salt and pepper in shallow dish; set aside.
Trim visible fat from pork and cut into bitesize pieces. Toss pork with fl our mixture.
Heat 2 tbsp (25 mL) of the oil in large Dutch oven over medium-high heat and brown pork on all sides in batches as necessary. Add more of the oil if necessary. Remove to plate.
Add ½ cup (125 mL) of the broth to pan and cook, stirring up brown bits. Add mushrooms, onion and garlic and any remaining flour mixture and cook, for about 8 minutes or until golden and water has evaporated from mushrooms. Add parsley and cook, stirring for 1 minute. Add remaining beef broth, browned pork and squash and bring to a boil. Reduce heat and simmer for about 20 minutes or until squash and pork are tender. Let cool.
Pour pork and squash mixture into casserole dish.
For the topping: combine remaining dry ingredients, add 1 tbsp (15 mL) baking powder and cut in ¾ cup (175 mL) cubed butter until coarse crumbs form. Drizzle in ¾ cup (175 mL) milk and stir with fork until dough comes together. Using a large spoon, form 6 or 8 biscuits, place on top of meat mixture and bake as below or until biscuits are no longer doughy inside. If you prefer more of a dumpling texture, omit baking powder and bake for an additional 6 minutes.
Preheat oven to 375°F (190°C).
Bake on centre rack of oven for about 30 minutes or until golden brown and bubbly.
11-year-old Rowan Hansen's frustration with the lack of female superheroes led her to write a letter to DC Comics, telling them: "I love your comics, but I would love them a lot more if there were more girls... Please do something about this. Girls read comics, too, and they care." After her letter went viral online this month, DC Comics sent the girl from Champaign, Illinois a note that they are "working hard to create more superhero fun for girls," along with a very special gift -- a drawing of Rowan as her own superhero.
In her letter, Rowan highlighted examples of gender inequality in the comic world: "There are Superman and Batman movies, but not a Wonder Woman one. You have a Flash TV show but not a Wonder Woman one. Marvel comics made a movie about a talking tree and raccoon awesome, but you haven't made a movie with Wonder Woman." She also observed how female characters are not well-represented in merchandise, noting that "I would really like a Hawkgirl, or Catwoman, or the girls of the Young Justice TV show action figures please."
During a Today Show interview, she added an observation about costume choice, asking “If Batman gets to wear armor, then why doesn't Wonder Woman get to wear armor? And I know that she's kind of invulnerable, but it would still be nicer if she didn't wear a bathing suit all the time.”
While Rowan was thrilled to receive the superhero drawing from DC and appreciative of the gesture, she remains focused on the larger goal: "It was really, really cool, ’cause they're so big and important people. But I thought 'I don't want people to think, "Oh, yeah, okay, they responded to her. Now it's over.’ I want people to keep trying to make this happen, ’cause it's really important to me.”
Kudos to Rowan for taking a stand for greater gender equality in comics! To read her full letter on Today, visit http://on.today.com/1CTA7Vh
Pork and cabbage are a classic combination, as are pork and apples. Put the three together, and you get something really amazing. We had apples and cabbage to use up from our CSA box and plenty of pork chops in the freezer so when I saw this recipe online I was sold.
The pork was so tender since it was cooked in the steam for the last 15 minutes and the seasonings added a lot to both the pork and the vegetables. I loved the vegetables and enjoyed the leftovers for several days.
With plenty of spices and even a beer to add flavor this one-dish meal you be wishing you had doubled the recipe!
Combine 2 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage; rub evenly over pork chops.
2. Cook bacon slices in a large, deep skillet over medium-high heat 6 to 8 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon.
3. Cook pork in hot drippings 3 minutes on each side or until browned and done; remove pork from pan, and keep warm.
4. Add cabbage, onions, and apple to pan. Cover and reduce heat to medium; cook, stirring occasionally, 15 minutes or until cabbage begins to wilt. Add tomato paste, beer, bacon, remaining 1 tsp. paprika, 1 tsp. fresh or 1/2 tsp. dried thyme, 1 tsp. salt, 1/2 tsp. pepper, and 1 tsp. fresh or 1/2 tsp. dried sage, stirring to loosen particles from bottom of skillet. Cover and cook 15 minutes or until cabbage is tender and liquid is slightly thickened. Add pork, and cook, uncovered, 5 minutes or until thoroughly heated.
Fall flavours abound in this dish from Chef Jason Parsons, from the maple glazing the salmon to the butternut squash and sage in the risotto. Jason is the chef at Peller Estates winery and appears from time to time on Toronto's Cityline. He is well known for using fresh, seasonal, and local ingredients wherever possible.
We had some squash that we needed to eat up from our CSA deliveries and we're trying to eat more fish in our diet so this was a good pairing.
The recipe looks complicated but if you take it step by step and break things down it is more than manageable. The results are impressive - you'll think you've been transported from your kitchen to a fancy restaurant!
Maple Glazed Sockeye Salmon with Butternut Squash, Goat Cheese and Sage Risotto
2 portions wild sockeye salmon fillets (approx 114 g each portion) 1 tbsp grapeseed oil (or other cooking oil) 2 tbsp pure maple syrup 3 tbsp unsalted butter 1/4 cup shallots (finely chopped) 1 clove garlic (finely chopped) 1 cup arborio rice (risotto rice) 2 cups chicken stock 1 cup butternut squash puree (or 1/2 cup canned pumpkin puree) 1/2 cup diced cooked butternut squash 1 tbsp fresh sage (finely chopped) 1/2 cup goat cheese 1/2 cup grated parmesan cheese 1/4 cup 35% cream (whipping cream)
Heat the grapeseed oil in fry pan over high heat. Place the salmon skin side up to sear. Once brown (approx. 1 minute) turn the salmon over and continue to sear for another minute. Then pour the maple syrup over the fillet and add 2 tbsp of butter. Place the pan in a 375 degree oven for another 5 minutes. Basting the fillet with the maple butter pan juices every minute. Remove and rest for 1 minute before serving.
Melt 1 tbsp of butter in a large pot over medium heat. Add the shallots, garlic and sauté without colour for 1 minute. Add the rice and stir until every grain shines from the butter. Add a 1/3 of the chicken stock and simmer until almost dry. Add another 1/3 of the stock and continue to simmer until almost dry, repeat with the reaming 1/3 of stock until the rice is soft to the bite. Add the cooked diced butternut squash, squash puree and warm through. Add the goat cheese, parmesan cheese and allow to melt. Then season with salt and pepper. Last add the whipping cream, sage and serve.
This recipe was inspired apparently by the popular Thai Crunch Salad served at California Pizza Kitchen. It's made with crisp Napa cabbage, crunchy vegetables and edamame but it's the creamy peanut dressing -- flavored with ginger, garlic, lime and honey -- that makes it so good. I guarantee you'll want to put it on everything!
This is one of those recipes with a long list of ingredients but don't let that deter you. You can use many of the prepared vegetables available at the supermarket today, and the dressing is quickly puréed in a blender. While the recipe called for Napa cabbage we used regular cabbage since we have a few heads laying around from our CSA shipments.
A few hints for success:
It's best to roughly chop the garlic and ginger beforehand, as most blenders aren't able to process large pieces.
Add the cilantro at the END - if you add it in the beginning, it will completely blend into the dressing and give it a greenish hue.
Be sure to remove the seeds of the cucumber, as they can make the salad watery.
Uuless you're eating the salad right away reserve the dressing on the side so the salad doesn't get soggy
We loved so much about this salad - the textures, crunch, and flavours. I know we'll be making it regularly when the summer arrives!
Thai Crunch Salad with Peanut Dressing
For the Thai Peanut Dressing
1/4 cup creamy peanut butter 2 tablespoons unseasoned rice vinegar 2 tablespoons fresh lime juice, from one lime 3 tablespoons vegetable oil 1 tablespoon soy sauce 2 tablespoons honey 2-1/2 tablespoons sugar 2 garlic cloves, roughly chopped 1-inch square piece fresh ginger, peeled and roughly chopped 1 teaspoon salt 1/4 teaspoon crushed red pepper flakes 2 tablespoons fresh cilantro leaves
For the Salad
4 cups chopped Napa cabbage or shredded coleslaw mix (toss in a little shredded red cabbage for color if you have it) 1 cup prepared shredded carrots 1 red bell pepper, thinly sliced into bite-sized pieces 1 small English cucumber, halved lengthwise, seeded and thinly sliced 1 cup cooked and shelled edamame 2 medium green onions, thinly sliced 1/2 cup loosely packed chopped fresh cilantro
For the dressing, combine all of the ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
We left the snow behind and headed to California for a long weekend of fun. We shoppedm toured wineries, tasted olive oil, met up with good friends, and ate some wonderful food. I can't wait for slow bowl 2009.