Recipes demonstrated on Breakfast Television for Thanksgiving
Friday, October 10, 2008
Stuffed Turkey Breast
1 boneless turkey breast
2 cups roughly chopped fresh spinach leaves
6 oz (about 1 ½ cups) semisoft goat cheese or feta cheese, crumbled
½ tsp ground black pepper
2 tbsp olive oil
2 tsp paprika
1 tsp salt
¼ tsp cayenne pepper
Make a pocket or two in the turkey breast by cutting lengthwise being careful not to cut through, set aside.
In a food processor combine spinach, goat cheese, and black pepper; process until crumbly and combined. Spoon into pockets. To hold in stuffing, tie 100 percent cotton string around the breast in three or four places.
In a small bowl, combine oil, paprika, salt and cayenne pepper; brush over turkey breast. Wrap it in plastic wrap. Refrigerate for at least 4 hours or up to 24 hours.
Preheat oven to 375. Unwrap turkey and place in a shallow roasting pan. Roast about 60 minutes or until an instant-read thermometer in the center of the turkey breast roll registers 170. Remove and discard strings, slice crosswise and plate in a pretty pattern.
Fresh Cranberry Relish
4 cups fresh cranberries
1 cup dried figs, stems removed
2 tbsp snipped fresh mint
1 cup orange marmalade
2 tbsp balsamic vinegar
Place the cranberries and figs into a food processor and process until mixture is coarsely chopped.
Place the mixture into a medium bowl and add mint. Stir together marmalade and balsamic vinegar. Add to cranberry mixture; stir well.
Cover and chill at least 2 hours. Serve in a simple white bowl.
Green Beans and Carrots with Citrus-almond Gremolata
1 pound fresh green beans, trimmed
4 carrots, peeled and cut into 3X1/8 inch sticks
2 tbsp finely chopped toasted almonds
2 tbsp snipped fresh Italian parsley
1 ½ tsp finely shredded orange peel
1 tsp finely shredded lemon peel
½ tsp finely shredded lime peel
1 tbsp butter
1 tbsp olive oil
1 shallot, finely chopped
2 cloves garlic, minced
¼ tsp sea salt
1/8 tsp ground black pepper
In a large pot, boil enough salted water to cook beans and carrots until tender crisp, about 3 minutes, drain and set aside.
Make the gremolata: In a small bowl, stir together the nuts, parsley, and the orange, lemon and lime peels, set aside.
In a frying pan, heat the butter and oil over medium-high heat. Add the shallot and garlic. Cook and stir for 1 – 2 minutes or until shallot is tender. Add the beans, carrots, salt, and pepper; toss to heat through. Transfer vegetable mixture to serving dish. Sprinkle with gremolata.
Note: The above recipes were adapted from Better Homes and Gardens Holiday Cooking 2008 edition.
These are the recipes demonstrated on Breakfast Television - Friday, June 20th
Easy Beef Fajitas
(a Simple Supper Solution Entree kids can make)
In a bowl combine: ¼ cup Italian dressing; ¾ cup Salsa; 3 tbsp Lime juice; 1 tsp Worcestershire Sauce
Add to bowl: 1 ½ cups diced tomatoes, 1 cup sliced onions, 1 cup mixed bell pepper strips.
If you want to freeze this to use at a later date: pour combined mixture into a freezer bag along with beef strips. Remove excess air, seal bag and freeze.
If you want to cook it now, pour the combined mixture into a frying pan with a bit of oil and stir fry until the meat cooked through. If the mixture is too juicy for a tortilla mix 1 tbsp cornstarch with 1 tbsp water and add to the pan. This will thicken the mixture.
Kiddie Chow
(Courtesy of Chefs in the Kitchen No Bake Recipe Book)
Melt the following together in a large bowl:
1/2 cup chocolate chips
1/4 cup peanut butter
2 Tbsp butter
Add 3 cups Life Cereal* and stir gently.
Pour the mixture into a plastic or paper bag. Add 1/2 cup icing sugar and shake until evenly coated.
Place in a bowl and share with your friends!
* Experiment with different types of cereals but avoid ones that are too sugary. I suggest: CrispX, original Shreddies, Oat Squares, etc
Aloha Pineapple Crumble / Pineapple Parfait
(Courtesy of Chefs in the Kitchen No Bake Recipe Book)
Line the bottom of a square pan with graham wafer squares. Don't worry if the wafers are not perfectly flat.
Mix the following together in a medium bowl:
1 cup crushed pineapple with juice
1/2 cup plain or vanilla yogurt
1/2 tsp vanilla
1/4 cup instant vanilla pudding crystals
Pour the mixture over the graham wafers in the pan.
Smash about 5 Graham Wafer squares in a platic bag (or use 1/3 cup Graham Wafer Crumbs) and sprinkle on top of mixture in pan.
Refrigerate for 2 hours before eating. Spoon into a small dish and enjoy with a scoop of ice cream or by itself.
Parfait Option:
In a tall glass, start with a scoop of pinapple crumble, then add fruit such as pineapple chunks, sliced banana or strawberries, then a layer of whipped topping or ice cream. Repeat layers until glass is full, then top with a cherry.
These are the recipes demonstrated on Breakfast TV - April 10, 2008:
Maria's Flying Apple Flapjacks
4 tbsp butter 4 tbsp brown sugar ½ tsp ground cinnamon 4 large granny smith apples, thinly sliced 2 cups flour 2 tbsp sugar 2 tsp baking powder 1 tsp baking soda 1 tsp salt 2 eggs 2 cups milk ¼ cup melted butter 1 cup plain yogurtHeat oven to 400. Using 2 deep dish 9-inch pie plates, divide the butter and melt in each pie plate in oven or microwave. Divide the brown sugar and cinnamon and sprinkle over the melted butter. Divide the apple slices between plates and place over the cinnamon-sugar mixture. In a large bowl, combine flour, sugar, baking powder, baking soda and salt.
In a separate bowl, beat eggs with the milk, then add the melted butter. Pour the egg mixture into the flour mixture. Stir to combine. Then add the yogurt. Pour batter over apple slices.
Bake 30 – 35 minutes or until puffy and deep golden brown. Remove from the oven and immediately loosen edge of pancake and turn upside down onto a heatproof serving plate. Makes 4 to 8 servings.
Maria's note: You can experiment with different apples for a slightly sweeter "pie". You can also cut the recipe in half to make just one pie plate size - but your guests will be wanting more!
Asparagus Frittata
1 tbsp olive oil
2 cups trimmed and chopped asparagus
1 tsp dried Greek seasoning
8 eggs
1/4 cup milk
1/4 each salt and pepper
1 cup ricotta cheese
1 cup cooked seasoned rice or left over pasta (spaghetti, orzo, etc)
4 green onions, thinly sliced
3 or 4 pepperadews (or other mild pepper), minced
1/2 cup shredded Swiss or crumbled Feta cheese
In 10-inch non-stick and oven proof skillet heat oil ove medium heat; fry asparagus and seasoning until tender crisp, about 5 minutes.
In a large bowl, whisk together eggs, milk, salt and pepper, whisk in ricotta, rice, green onions, peppers and half the shredded cheese. Pour into skillet and stir to combine.
Sprinkle with remaining cheese, cook over medium-low heat until bottom and side are firm but top is still slightly runny, about 10 minutes. Broil unitl golden and set, about 3 minutes. Remove from oven and let cool slightly. Cut into wedges and serve.
Very Berry Smoothie
1 1/2 cups fresh berries (mixture of strawberries, blue berries, blackberries, and raspberries)
half banana
1 cup plain yogurt
1/4 orange juice (or pomegranate or blueberry juice)
In blender, puree berries, banana, yogurt and orange juice until smooth. Pour into a tall glass and enjoy.
Maria's notes: You can replace any of the fresh items with frozen. I often freeze yogurt, berries and bananas and use them for smoothies for a cool treat. For a more adult taste, adding ground up flax, a spoon of peanut butter or toasted rolled oats will provide additional flavour and nutrients for a morning meal on the go.
These are the recipes demonstrated on Breakfast Televison -
Friday, January 25th
Maria’s Mexican Flavoured Breakfast Eggs
Olive oil Butter 1 clove garlic, minced ¼ cup Salsa of your choice ¼ diced, de-seeded Roma tomatoes 2 eggs Sea saltInstructions:
Heat olive oil over medium high heat with a bit of butter. Add garlic, then tomatoes and salsa. Heat through until tomatoes begin to soften and are hot. Make “holes” or spaces for the eggs in the sauce. Crack the eggs into the holes, season with salt and cook uncovered for a few minutes, then place a tightly fitting lid on pan, reduce heat and let the egg cook to desired doneness.
Serve on top of a potato rosti base
Tropical Fruit Salsa
1 ripe avocado, peeled, seeded, and diced 1 cup diced fresh pineapple 1/4 cup minced red onions 1/4 cup minced red bell peppers 3 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 2 teaspoons minced jalapeno 1 teaspoon minced garlic Pinch salt
Instructions:
Put the ingredients in a bowl and fold together. Add salt and pepper to taste. Let sit for half an hour before serving.
Baked Shrimp Wontons
36 wonton wrappers
Cooking spray
1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese
1 cup chopped cooked shrimp
1 cup chopped bottled roasted red bell peppers
1 cup bottled salsa
1/2 cup chopped green onions
Instructions:
Preheat oven to 350º. Fit one wonton wrapper into each of 36 mini muffin cups coated with cooking spray, pressing the wrappers into sides of cups. Bake at 350º for 7 minutes or until lightly browned. Keep wontons in muffin cups. Combine cheese and remaining ingredients, and spoon about 1 tablespoon cheese mixture into each wonton cup. Bake at 350º for 6 minutes or until cheese melts. Remove from muffin cups. Serve immediately.Yield - 3 dozen (serving size: 2 filled wonton cups)
Grilled Mexican Pound Cake with Tropical Fruit
Whipped Cream- 1 cup heavy cream
- 3 tablespoons confectioners' sugar
- 1 tablespoon dark rum
- 1/2 teaspoon pure vanilla extract
Mexican Chocolate Sauce
- 3/4 cup heavy cream
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon chilli powder
- 1 cup semisweet chocolate chips
- 2 large scoops chocolate honey
Fruit Salad
- 1/2 pineapple, cut into 1/3-inch wedges
- 1 medium papaya—halved, seeded, peeled and cut into 1/3-inch wedges
- 1 tablespoon coarsely chopped fresh basil
- 1 teaspoon pure vanilla extract
In a medium bowl, toss the pineapple and papaya with the basil and vanilla.
Pound Cake
- 2 tablespoons unsalted butter, softened
- Six 1 1/4-inch slices of homemade or fresh bakery pound cake (about 10 ounces)
- 3 tablespoons toasted sliced almonds, for garnish
Light a grill or preheat a grill pan. Butter both sides of the pound cake slices. Grill the pound cake over moderate heat, turning once, until golden, about 2 minutes per side. Set a slice of grilled pound cake on each of 6 plates and top each one with 3 tablespoons of the warm chocolate sauce and the fruit salad. Top each serving with a dollop of the rum whipped cream and sprinkle with the toasted almonds.
MAKE AHEAD: The whipped cream and fruit salad can be refrigerated for up to 4 hours; whip the cream gently before serving. The chocolate sauce can be refrigerated for up to 2 days; warm before serving.