R
A little
COOKBOOK for little MELU Q
KITCHEN CONVERSION
/chart
Roasted Vegetable & goat cheese salad D ire ct io n s: 1. S c a t t e r t h e t o m a t o s l i c e s , c h e r r y tomatoes, and garlic pieces on a baking sheet. Sprinkle with thyme leaves and sprigs, and drizzle with olive oil.
I ng r edi en ts:
•
1/4 cup red wine vinegar
•
1 1/2 tsp honey
2. Bake tomatoes in oven or toaster oven at 300º until skins on cherry tomatoes have burst, about 10 minutes.
SALAD •
tomato slices
•
cherry tomatoes
•
leaves and sprigs of fresh thyme
with the brown sugar, salt and pepper
•
garlic clove, minced
using a fork or whisk. While continuing to
•
drizzle of olive oil
mix, slowly pour in the olive oil. Set aside.
•
mixed greens
•
crumbled goat cheese
•
roasted red peppers, sliced
top with roasted tomatoes, roasted red
•
salt & freshly ground pepper
peppers, and goat cheese.
3. In a small bowl, mix the balsamic vinegar
4. Place your mixed greens in a bowl and
BALSAMIC VINAIGRETTE •
1 part balsamic vinegar
•
2 parts olive oil
•
sprinkle of brown sugar
•
salt & freshly ground pepper
5. Pour the vinaigrette over the greens, toss, and season with salt and pepper. Serve!
*
There are no ingredient amounts because you can easily adjust based on how many people you are serving & how much you like!
sesame seed chicken strips D ire ct io n s: 1. In a food processor, pulse together the crackers with salt, pepper, and paprika to make fine crumbs. Stir in the sesame seeds. Transfer to a flat plate.
I ng r edi en ts:
2. Beat the egg with the water and transfer
•
1/4 cup red wine vinegar
•
1 1/2 tsp honey
•
24 Ritz crackers
•
1/2 tsp salt
•
dash of pepper
wide. The size and shape doesn't have to
•
dash of paprika
be exact, just try to make each piece
•
1/4 cup sesame seeds
similar so that they all fry (or bake) at the
•
1 egg
same time.
•
2 tbsp water
•
4 boneless skinless chicken breasts
•
oil for frying
to a flat plate. 3. Cut chicken into strips, about 1 1/2 inches
4. In a large frying pan or griddle, heat a generous layer of oil at medium heat. 5. Dip and coat the chicken strips in the egg mixture, then dip and coat in the crumb
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This was one of my favourite weeknight dinners that my parents would make me growing up!
mixture (keep one hand clean so you can ensure there is no cross contamination!). Brown strips in hot oil in batches (making sure not to crowd the pan), for about 5 minutes on each side, or until golden and crispy. Drain on paper towels, and serve with your favourite dipping sauce.
with fried egg tomato sauce & mozzarella D ire ct io n s: 1. Heat olive oil in a medium skillet set to medium-high heat. Add in desired amount of red pepper flakes and sliced roasted red peppers. Add tomato sauce and stir until bubbling.
I ng r edi en ts:
•
1/4 cup red wine vinegar
•
1 1/2 tsp honey
and season with salt, pepper, and more
•
1 tbsp olive oil
red pepper flakes. Place mozzarella slices
•
red pepper flakes
around eggs in tomato sauce. Sprinkle
•
roasted red peppers, sliced
with chopped basil in and around eggs.
•
eggs
•
tomato sauce
•
fresh basil, sliced
minutes for eggs whites to cook. Serve
•
mozzarella, cut into chunks
immediately with bread for dipping in
•
salt & pepper to season
sauce.
2. Crack eggs into bubbling tomato sauce
3. Cover with a large lid and wait about 5
*
This makes a quick and satisfying breakfast, lunch, or dinner in a rush!
Roasted beet salad with figs & ricotta D ire ct io n s: 1. Preheat oven to 350º. Lightly coat beets in olive oil and season generously with salt and pepper. Wrap individually in tin foil and roast for 1 hour to 1.25 hrs, or until tender when
I ng r edi en ts: •
3 medium-sized beets, stemmed with greens removed (I used a mixture of both red and golden)
•
2 tbsp balsamic vinegar
•
1 tsp liquid honey
•
1 tbsp walnut oil
•
1 tbsp olive oil
•
3-4 handfuls of mixed greens
•
1 tbsp chia seeds (optional)
•
4 ripe figs, quartered
•
1/2 cup ricotta
•
1/4 cup pistachios, toasted with skins removed*
•
olive oil (plus more for roasting beets)
•
salt & fresh ground pepper, to season
To remove pistachio skins, cover pistachios with boiling water for 2-3 minutes. Drain & rub vigorously with a clean kitchen towel. The skins will rub right off. Do this step before roasting.
*
inserted with a fork. Unwrap from tin foil and set aside to cool. Once cooled, either remove skins with a paring knife, or by rubbing with a paper towel. Slice into 1/4-inch thick rounds.
2. In a small bowl whisk together the balsamic vinegar and honey. While continuing to whisk slowly pour in the olive oil and walnut oil in a thin, continuous stream. Season lightly with salt and pepper.
3. In a medium bowl toss together the mixed greens with the dressing, adding a little dressing at a time to ensure you do not overdress. You may have some dressing remaining.
4. Plate the dressed greens and sprinkle with chia seeds. Top with sliced beets (alternating in colours), figs, ricotta, and pistachios. Drizzle lightly with good quality olive oil and season to taste with salt and pepper.
APPLE PIE
muffins
D ire ct io n s: 1. Make the muffin topping by stirring together the brown sugar, all-purpose flour, rolled oats, melted butter, and cinnamon in a small bowl. Set aside.
Ingre dients:
•
1/4 cup firmly packed brown sugar
TOPPING •
1/3 cup all-purpose flour
•
1/3 cup rolled oats
•
1/4 cup butter, melted
•
1 1/2 tsp cinnamon
MUFFINS •
1 1/4 cup firmly packed brown sugar
•
2/3 cup vegetable oil
•
1 egg
•
1 1/2 tsp vanilla
•
2 1/2 cups all-purpose flour
•
1 1/2 tsp cinnamon
•
1 tsp baking soda
•
1/4 tsp salt
•
1 cup buttermilk (or just under 1 cup milk w 1 tbsp vinegar)
•
3 cups shredded firm & tart apples
Make this recipe healthier: use 1 cup white flour & 2 1/2 cups whole wheat flour!
*
2. In a large bowl whisk together the brown sugar, oil, apple sauce, egg, and vanilla until smooth.
3. In a separate bowl sift together the all-purpose flour, whole grain flour, cinnamon, baking soda, and salt. Some of the whole grains from the flour may get caught in the sifter so just toss those remnants in with the rest of the flour after.
4. Stir oil mixture into flour mixture alternately with buttermilk.
5. Fold in the shredded apples, until just combined.
6. Using a retractable ice cream scoop, spoon in the batter into a lined muffin tin so that the cups are almost full.
7. Sprinkle the topping evenly over all of the muffins and bake in a 350º oven for 25-30 minutes, or until golden brown.
Bell pepper potato salad D ire ct io n s: 1. Place potatoes in water and allow to boil. Once water has boiled, reduce heat to medium and cook for about 20-25 minutes, or until tender when inserted with a fork. Cut into quarters and let sit for
I ng r edi en ts:
•
1/4 cup red wine vinegar
•
1 1/2 tsp honey
•
1.5 Il. mini red potatoes
•
1/2 red bell pepper, chopped
temperature, stir in red and yellow
•
1/2 yellow bell pepper, chopped
peppers. Add the garlic, dill, green onion,
•
2 cloves garlic, minced
and vinegar. Add the mayonnaise in small
•
2-3 tbsp fresh dill, finely chopped
amounts at a time, making sure not to
•
1 green onion, finely chopped
overdress. Taste and season with salt and
•
about 3/4 cup mayonnaise
pepper. Serve warm or at room
•
2-3 tsp red wine vinegar
temperature.
•
salt & freshly ground pepper to season
*
Adding the ingredients while the potatoes are still warm helps them soak up all the flavour.
about 5 minutes. 2. While potatoes are still warm in
balsamic glazed
green beans & shallots D ire ct io n s: 1. Bring a small saucepan filled halfway with water to a boil. While water is boiling, fill a medium-sized bowl with cold water. Add about 1 cup of ice cubes. When water on stove is boiling, add the green beans and
I ng r edi en ts:
•
1/4 cup red wine vinegar
cook for 3-4 minutes, or until bright green
•
1 1/2 tsp honey
and tender. Strain beens into a colander
•
1 pound green beans, washed & de-stemmed
and immediately transfer into the bowl of
•
generous pinch of salt
ice water. Leave in water for about 3
•
3-4 shallots, cut in thin strips, lengthwise
minutes. Remove, and set aside.
•
1 tbsp butter
•
2 tbsp balsamic vinegar
•
freshly ground pepper
2. In a medium fry pan set at low heat, add the butter. When butter is melted and hot, add the shallots. Cooking, stirring occasionally with a wooden spoon, until the shallots have turned a medium-brown colour, about 15 minutes. Add the
*
If you don’t have shallots, red onions work great!
balsamic vinegar and continue cooking, stirring occasionally, until the vinegar has reduced and the onions are sticky and have a generous coating of the balsamic glaze. 3. Add the green beans, stir to coat in glaze, and cook for another 1 minute. Transfer to serving dish, season with pepper and serve!
kale & poached egg salad
with pan roasted tomatoes, bacon, & dijon mustard vinaigrette
D ire ct io n s: 1. In a small bowl whisk together red wine vinegar, honey, grainy dijon mustard, pepper, garlic, olive oil, and hot sauce. Taste and
I ng r edi en ts:
•
1/4 cup red wine vinegar
•
1 1/2 tsp honey
•
1 1/2 tsp grainy dijon mustard
•
1/4 tsp pepper
and slice. Transfer to a bowl and drizzle lightly
•
1 tsp garlic, minced
with olive oil and sea salt. Using clean
•
1/2 cup olive oil
fingertips, massage the kale for 2-3 minutes, or
•
2 drops hot sauce (I use sriracha)
until leaves feel tender. Set aside.
•
1 bunch fresh kale, washed with leaves torn from the ribs
adjust seasonings if needed. Set aside.
2. Roll up kale leaves into a cigar-type shape
3. Add bacon slices to a small cold pan. Turn
•
1 cup cherry tomatoes
heat to medium and cook until crisp and
•
1 shallot, thinly sliced
brown. Using a slotted spoon, transfer bacon
•
2 slices bacon or pancetta, cut into 1/4 inch slices
to a piece of paper towel to drain, and pour
•
2 eggs
out excess fat in pan, allowing about 1/2
•
1 pinch red pepper flakes
tablespoon to remain.
•
sea salt and olive oil for rubbing kale*
4. Add the shallots to the same pan and cook
*
Massaging your kale with salt & olive oil helps to soften & tenderize the tough leaves of the often rubbery dark leafy green!
until golden-brown and just beginning to crisp. Remove and set aside.
5. Add the cherry tomatoes and cook until skins burst. Turn off heat and set aside.
* continue on next page
kale & poached egg but how do i salad poach an egg? with pan roasted tomatoes, bacon, & dijon mustard vinaigrette
* continued from previous page
1.
Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care
6. While tomatoes are cooking, poach the eggs.
not to break yolk; let stand for 5 min.
Either follow the instructions to the right on how to poach an egg, or use the method I did, by using a handy poaching pod. If using a poach
2.
Meanwhile, bring a medium saucepan of water to a boil over medium-high heat.
pod, bring 1 1/2 inches of water to a rolling boil in a small saucepan. Crack the eggs into lightly oiled poaching pods and carefully place in
3.
Using a whisk, vigorously swirl water until a vortex forms in the center.
water to float. Reduce heat to low to allow to simmer and cover tightly. Cook for 4 - 4 1/2 for a soft yolk.Â
4.
7. Dress kale in dijon mustard vinaigrette to taste
Slip
1
egg
with
vinegar
into
vortex
and
continue to swirl water with whisk around
(do not overdress!) and transfer to serving dish.
edges of pan until it returns to a boil. The
Scatter over bacon, shallots, and cherry
egg white should wrap tightly around the
tomatoes. Top with poached eggs and season
yolk, forming an oval shape.
with more sea salt, fresh cracked pepper, and pinch of red pepper flakes. Serve immediately.
5.
As soon as water returns to a boil, reduce heat
to
medium
and
gently
simmer
egg,
frequently swirling water, for 3 min.
6.
Using a slotted spoon, lift egg from water and use kitchen shears to trim any stray pieces of egg white. Place egg on paper towels and gently blot; transfer egg to a bowl or plate.
THESE ARE POACH PODS!
Repeat with remaining egg.
CHILI MANGO chicken
D ire ct io n s: 1. In a bowl large enough to fit chicken pieces,
I ng r edi en ts:
•
1/4 cup red wine vinegar
•
1 1/2 tsp honey
•
1 tbsp corn starch
•
1 tbsp soy sauce
•
1 tbsp sesame oil
•
1 Ib boneless, skinless chicken breasts, cut into 1/2 inch pieces
•
1/2 tbsp canola oil
•
1 small red onion, chopped
•
1 tbsp grated peeled ginger
•
2 cups sugar snap peas, trimmed, strings removed
•
1 1/2 ripe mangos, peeled, pitted, diced
•
1 1/2 tbsp asian chili garlic sauce
•
2 tbsp sesame seeds, lightly toasted
•
1 red bell pepper, cut into chunks
•
1/2 tbsp red pepper flakes
•
steamed rice for serving
stir together corn starch, soy sauce, and sesame oil. Add the chicken and mix until all the pieces of chicken are coated. Let stand 10 minutes.
2. 2. In a wok or large skillet, heat canola oil over high heat. Add onion and ginger. Cook until onion is softened, about 2 minutes.
3. 3. Add the sugar snap peas and red bell pepper, stir-fry 1 minute using a spatula, keeping vegetables in near constant motion. Add the chicken and any remaining marinade in the bowl, and stir fry until the chicken begins to brown, about 3 minutes.
4. 4. Stir in the mango, chili garlic sauce, red pepper flakes, and toasted sesame seeds. Season with pepper. Stir fry until chicken is cooked through and mango has softened to almost sauce-like consistency, 2-3 minutes. Serve with steamed brown rice.
Prosciutto wrapped asparagus
D ire ct io n s: 1. Toss asparagus in olive oil and place on a baking sheet. Roast in a 400º oven for 4 minutes, or until tender but still crisp. 2. Remove from oven and season with salt
I ng r edi en ts:
•
1/4 cup red wine vinegar
and pepper. Let asparagus cool slightly.
•
1 1/2 tsp honey
Wrap each spear of asparagus with a thin
•
asparagus spears, stalks trimmed
slice of prosciutto.
•
olive oil
•
thin prosciutto slices
•
fresh chives, chopped
•
salt & freshly ground pepper to season
3. Place on a serving dish and sprinkle with chives. OR Roast asparagus WITH the prosciutto already
*
These are so addictive!
wrapped around for a crispier texture and more intense flavour!
popeyes biscuits D ire ct io n s: 1. Cut sour cream into biscuit mix. 2. Add the 7-Up or Club Soda and stir to combine. If using Club Soda, add the salt
I ng r edi en ts:
at this point as well.
•
1/4 cup red wine vinegar
•
1 1/2 tsp honey
•
2 cups Bisquick mix
•
1/2 cup sour cream
•
1/2 cup 7-up or Club Soda
•
1 tsp salt (if using Club Soda)
4. Using a trigger ice cream scoop, scoop
•
about 1/4 cup butter, melted
the dough, and release onto baking
3. Pour half of the melted butter onto baking sheet.
sheet. Do not allow the individual biscuits to touch, as they will spread once baked.
*
Tastes just like Popeye’s biscuits! And they’re so easy too!
5. Pour the remaining melted butter on top of the biscuits. 6. Bake at 450º for 15-20 minutes.
the perfect
S baked
potato
step 2: Prep Potato •
Wash and scrub your potatoes to remove any excess dirt
•
Using a fork, poke holes in your potatoes, about every inch or so, to allow steam to vent. DO NOT FORGET THIS STEP or else you will have a potato explosion
•
Using clean hands, rub your potatoes with olive oil and sprinkle with coarse salt. This will help to create a tasty and tender skin. This is
step 1: Choose Potato •
important because most of the potatoes nutrients lies just below the skin.
In order to make the perfect baked potato, you must choose the perfect baking potato. You are looking for a white and starchy potato here, you may either use the ones in the
grocery
store
specifically
marked
as
"baking potatoes" or look for any type of
step 3: Bake Potato •
Preheat oven to 325º
•
Place prepped potatoes directly on oven rack
•
Bake for about 90 minutes, or until potato is tender
Russet Potato •
Inspect your potatoes and pick ones that are
•
knife, if there is little resistance and potato
firm and free of sprouts •
•
feels soft, it is done
Choose medium-large potatoes, depending on how big your meal is Make sure all your potatoes are all the same size so they all bake at the same speed
To check for doneness, pierce potato with a
•
Remove potatoes from oven, and serve!
hot & spicy shrimp fettucini D ire ct io n s: 1. Melt butter with the olive oil in a sauté pan.
I ng r edi en ts:
•
1/4 cup red wine vinegar
•
1 1/2 tsp honey
•
1 pound large shrimp, peeled & deveined
•
3 tbsp butter
•
3 tbsp olive oil
•
3 cloves garlic, minced
•
1/2 tsp fresh cracked pepper
•
1/2 tsp red pepper flakes (or more!)
•
1/4 tsp cayenne pepper
•
1/4 tsp dried oregano
•
juice from 1 lemon, zest from 1/2 lemon
•
1/2 cup parmesan cheese
•
1/4 cup parsley
•
salt & pepper, to taste
•
1 pound cooked fettucini
•
lemon wedges, to garnish
2. When the mixture is hot, add the garlic, pepper, red pepper flakes, cayenne pepper, and oregano and stir well.
3. When garlic is cooked but not yet brown, add the shrimp. Toss the shrimp about the pan, coating in the spiced oil.
4. Add the lemon juice and zest and continue tossing. Quickly add the parsley and parmesan cheese.
5. Toss to coat completely. The shrimp should now be bright pink and cooked through. Add the cooked fettucini and a spoon full of pasta cooking water and sir to combine. Serve with lemon slices and additional parmesan
I often keep frozen shrimp in the fridge to use for this recipe as a last minute dinner!
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cheese.
MAGIC SQUARES not “those” kind of magic squares
D ire ct io n s: 1. Place butter in a 9" x 13" baking pan and melt in a 350º oven. 2. Once melted, remove and mix in graham cracker crumbs. Using your fingertips or
I ng r edi en ts:
•
1/4 cup red wine vinegar
the back of a large spoon, smooth and
•
1 1/2 tsp honey
press down on the crumbs, creating one
•
1/2 cup butter
even layer on the bottom of the pan.
•
1 1/4 cups graham cracker crumbs
•
14 oz. can sweetened condensed milk
3. Drizzle over an even layer of sweetened
•
1 1/2 cups semi-sweet chocolate chips
condensed milk and top with chocolate
•
1 1/2 cups unsweetened shredded coconut
chips.
•
1/2 cup pecans or walnuts, chopped
4. Evenly sprinkle over the shredded coconut and nuts.
*
So easy, so delicious, so MAGICAL!
5. 5. Bake at 350º for 25 to 30 minutes, or until coconut becomes a golden brown colour. Let cool and cut into squares.
Spaghetti squash with meat sauce D ire ct io n s: 1. Grease a medium baking pan with olive oil. Drizzle about 1 tsp of olive oil inside each squash half and, using your fingers, spread olive oil around. Season with salt and pepper. Place the squash halves face down in greased baking dish. Bake at 375º for
I ng r edi en ts:
•
1/4 cup red wine vinegar
•
1 1/2 tsp honey
•
1 spaghetti squash, cut in half, seeds & loose flesh
35-45 minutes, or until squash is tender inside.
2. While spaghetti squash is roasting, drizzle some
scooped out
olive oil into a large skillet. When oil is heated, add
•
olive oil
the garlic, onions, and carrots. Saute, stirring
•
1 garlic clove, minced
frequently, until onions just start to become
•
1 onion, chopped
transparent. Add the mushrooms and continue
•
1 large carrot, peeled & chopped
cooking until onions are transparent and very soft.
•
about 2 cups mushrooms, scrubbed & sliced
•
1 Ib lean ground beef
•
1 cup tomato sauce
a spatula. Continue cooking, stirring occasionally,
•
1 tsp oregano
until beef is fully cooked. Season with italian
•
1 tsp Italian seasoning
seasoning, oregano, and red pepper flakes. Add
•
1 tsp red pepper flakes
the tomato sauce, stir, and continue cooking until
•
salt & pepper
sauce is hot.
•
2 tsp butter
3. Add the ground beef, stir to mix and break up with
4. 4. Remove spaghetti squash from oven and allow to cool for about 4 minutes. Flip squash over and,
*
A tasty & healthy take on the classic spaghetti & meat sauce! I hope this is not vergogna!
using a fork, lightly scrape out the spaghetti squash strands. Move squash strands to a serving dish, add butter, and stir. Season with salt and pepper. Top with meat sauce.
french potato with green beans salad D ire ct io n s: 1. Place potatoes in water and allow to boil. Once water has boiled, reduce heat to low and cook for about 20-25 minutes, until tender when inserted with a fork. In
I ng r edi en ts:
•
1/4 cup red wine vinegar
the last 5-7 minutes of cooking, add the
•
1 1/2 tsp honey
green beans. Remove potatoes and
•
1 small bag mini red potatoes
beans, let sit for about 5 minutes, and cut
•
1/2 pound green beans
into quarters.
•
about 5 tbsp red wine vinegar
•
1 shallot, minced
•
2 tbsp fresh parsley, minced
vinegar, shallot, parsley, capers, and
•
2 tbsp capers, drained
grainy mustard.
•
1 tbsp grainy mustard
•
about 5 tbsp olive oil
•
salt & pepper to season
*
Make extra to keep in the fridge! This potato salad tastes great cold too!
2. In a bowl, whisk together red wine
3. While continuing to whisk, slowly add in the olive oil in a small, thin stream. 4. Pour over the potatoes and green beans, toss, and season with salt and pepper.
MAPLE GLAZED salmon
D ire ct io n s: 1. In a bowl, whisk the maple syrup, grainy mustard, and soy sauce until combined. 2. Season salmon fillets with pepper and lay in one layer in a baking dish.
I ng r edi en ts:
•
1/4 cup red wine vinegar
•
1 1/2 tsp honey
•
1/4 cup maple syrup
•
4 tsp grainy mustard
•
4 tsp soy sauce
4. Bake fish in a 400º oven for about 10
•
1 salmon fillets
minutes, or until fish flakes easily.
•
pepper to season
3. Spoon the glaze over the fish reserving a few tablespoons.
5. Serve with reserved glaze drizzled on top.
*
This dish has it all! It’s yummy, super easy, quick, and has very few ingredients! Great for busy weeknights!
wild mushroom
BAKED BRIE ... Continue to cook onions in the lid, stirring occasionally, until they are softened and beginning to colour.
I ng r edi en ts:
•
1/4 cup red wine vinegar
•
1 1/2 tsp honey
•
1/2 medium-large onion, sliced
reserve the soaking liquid for a soup, stew, or
•
2 tbsp butter
sauce!), and squeeze them to remove any
•
1 small package dried mixed wild mushrooms
remaining water. Roughly chop the mushrooms and
(about 1/2 cup dried)
stir them into the softened onions on the stove. Cook
•
4 tbsp balsamic vinegar
for about 3 minutes.
•
2 tsp fresh thyme leaves
•
salt & pepper
•
1 wheel of brie (about 5-inches in diameter)
3. Strain out the soaked dried mushrooms (you may
4. Turn up heat to medium-high and add the balsamic vinegar, stirring to combine. Continue cooking until mushrooms are almost dry. Turn off the heat and stir
Di r e c t i on s:
in thyme. Season with salt and pepper.
1. Rehydrate the dried mushrooms following the
5. Using a serrated knife, cut off the top rind of the
package instructions, or place dried mushrooms
brie wheel and place inside a brie baker (or on a
in a bowl and add just enough boiling water to
large piece of tin foil). Mound the wild mushroom
cover the mushrooms, let soak for about 20
mixture on top of the brie and close the lid of the
minutes or until mushrooms have softened.
baker (if using tin foil, wrap the foil around the brie and mushrooms securely). Bake in a 350º oven for
2. In the meantime, heat butter in a medium skillet at medium heat. When butter is hot, add the onions and stir. Place a lid over the onions in the skillet to allow them to steam, stir occasionally.
about 20 minutes. Serve immediately with fresh baguette and crackers.
The lazy man’s pizza in a hurry D ire ct io n s: 1. Lightly brush olive oil onto tortillas. Spread sauce or spread of choice onto tortillas. Layer cheese evenly on top of sauce. 2. Sprinkle with dried oregano and red
I ng r edi en ts:
•
1/4 cup red wine vinegar
•
1 1/2 tsp honey
•
flour tortillas
•
olive oil
•
tomato sauce, pesto, or other spread
•
cheese of choice (mozzarella/provolone/goat cheese/ etc.)
•
vegetables (raw or grilled) of your choice
•
meat of choice (prosciutto/Sopressata/ pepperoni/etc.)
•
sprinkle of Italian seasoning
•
red pepper flakes
•
fresh basil
pepper flakes. Add vegetables and meat. 3. Bake in oven or toaster oven at 300º until cheese is melted and beginning to bubble. 4. Remove from oven and sprinkle with basil.
*
This is SO incredibly vergogna, but when you’re busy & living on your own, a cheat recipe like this can do the trick on a tight schedule or budget.
super quick chili
D ire ct io n s: 1. Heat oil in a large pot at medium heat. Add onion, garlic, and celery and sauté until softened.
I ng r edi en ts:
•
1/4 cup red wine vinegar
•
1 1/2 tsp honey
•
1 large onion, diced
•
about 2 tbsp olive oil
•
4 stalks of celery, diced
•
about 2 Ib lean ground beef
•
1 can red kidney beans
•
1 jar tomato sauce
•
2 cloves garlic, minced
•
about 2 tbsp red pepper flakes (add more or less to your liking)
•
1 chipotle in 1 tbsp adobo sauce, minced (optional)
•
shredded cheddar cheese for garnish
2. When softened, add the ground beef and sauté, while breaking up with a spatula and stirring occasionally, until no longer pink. 3. Add the kidney beans, chipotle and adobo sauce (optional), tomato sauce, and red pepper flakes and continue cooking until heated through. Serve topped with grated cheddar cheese (optional).
*
Chipotles in adobo sauce are sold in cans at the grocery store! If you can’t find them, no worries!
“
baked
FRIED CHICKEN ”
. .. con ti nu ed fro m be lo w lef t 3. Season the chicken breasts with salt and pepper and dust with flour, tapping off any excess. One at a time, dip the flour-dusted pieces in the milk mixture, then coat with
I ng r edi en ts:
•
1/4 cup red wine vinegar
the potato chip mixture, pressing to help
•
1 1/2 tsp honey
them adhere. Transfer to prepared wire
•
1 cup flour
rack on baking sheet. Spray the chicken
•
3/4 cup milk
with canola oil on both sides.
•
1 tbsp dijon mustard
•
1 bag kettle-style potato chips, finely crushed
rack of the oven for about 20 minutes, or
•
1/4 tsp cayenne pepper
until golden and cooked through. Serve
•
4 boneless, skinless chicken breasts
immediately with your favourite hot sauce
•
freshly ground salt and pepper to season
•
hot sauce, for serving
Di r e c t i on s: 1. Preheat oven to 400º. Spray a wire rack with canola or olive oil and set over a rimmed baking sheet. 2. Place 3/4 cup of the flour in a medium bowl and season with salt and pepper. In another bowl, whisk the milk with the dijon mustard and season with salt and pepper. In another bowl stir together the crushed
4. Bake the chicken breasts on the upper
have an incredible time in
LONDON! v
Danielle