Iced Tea

Iced Tea

6 tea bags 

4 litres water

1/2 cup sugar

Pinch of baking soda 

Splash of lemon juice 

Boil half of water and pour over tea bags. Allow to steep for 10 minutes. 

Remove tea bags, add sugar and stir until dissolved. Add remaining water, baking soda and lemon juice. 

Satire well and refridgerate. 

Provolone Stuffed Chicken

Provolone Stuffed Chicken

4 boneless, skinless chicken breasts 

2 tbsp basil pesto

1 tbsp balsamic vinegar

1 tbsp honey

Salt and freshly ground pepper to taste 

8 slices provolone cheese 

1 whole roasted red pepper, halved lengthwise 

16 baby spinach leaves 

1 tbsp butter 

Preheat oven to 425 degrees. Stir pesto with vinegar and honey, divide the mixture into 2 equal portions and set aside. 

Lay chicken breasts out flat on a clean work surface and carefully slice into them horizontally about 2/3 of the way through. Season each one all over with salt and pepper and brush one portion of the pesto mixture evenly over chicken breasts. 

Stuff the chicken breast with a piece of cheese, folding as needed to fit inside the breast, 1 piece of roasted red pepper, 4 spinach leaves and a second piece of cheese. 

Pin everything in place with toothpicks. 

Melt butter in a medium oven proof skillet over medium high heat. Add the chicken and cook for 3 minutes. Turn and brush with the remaining pesto mixture. 

Transfer to preheated oven. Roast, basting occasionally with pan juices for 30 - 35 minutes or until an internal temperature of 165 F is achieved.  

Allow chicken to stand at room temperature for 5 minutes. Slice thickly on an angle and serve. 

* Recipe doubles or triples easily to feed a crowd. 

** Leftover chicken can be used in sandwiches for lunch. 

*** For a twist, replace or mix the provolone cheese with Swiss, Gouda or Havarti 

Western Quiche

Western Quiche 

1 pie shell

4 green onions, thinly sliced 

1/2 red pepper, chopped

2 tbsp butter

4 oz smoked ham, chopped 

1 1/2 cup sharp cheddar cheese, shredded 

1 cup heavy cream 

6 eggs 

1 tsp garlic salt

1/2 tsp black pepper

1/2 tsp onion powder 

1/4 tsp ground mustard 

Preheat oven to 375 degrees. Prick the bottom of a prepared pie shell using a fork and bake for 5 minutes. 

In a small skillet, melt the butter and sautée the onion and pepper until soft, approximately 3 minutes. 

Layer 1/2 half of the ham and then 1/2 of the shredded cheese on the bottom of the pie shell. 

Whisk together the eggs, cream and seasonings. Add the sautéed Vegies mixing well. 

Pour 1/2 over the first layer of ham and cheese, then repeat with ham, cheese and egg mixture. 

Place on a baking sheet in the oven and cook for 10 minutes. 

Reduce heat to 350 degrees and bake an additional 35 - 40 minutes. 

Remove from oven and place on a cooling rack for at least 30 minutes before serving.  

Cranberry Sauce

Cranberry Sauce 

3 cups/12 oz/340 grams fresh cranberries 

1 cup/200 grams sugar

1 cup/225 ml water 

Rinse cranberries.  

Mix sugar and water in a medium sauce pan and bring to a boil. 

Boil for 5 minutes and add washed/drained cranberries. Boil gently an additional 5 minutes until the skins pop. Remove from heat and serve warm or refridgerate. Makes 2 1/2 

https://doilliecooks.com/2022/10/cranberry-sauce/

Garlic Parmesan Potato Stacks

Garlic Parmesan Potato Stacks 

2 tbsp butter, melted 

2 tbsp olive oil

2 tbsp Parmesan cheese grated, plus extra for grnish

1 tsp garlic powder 

1 tsp fresh thyme, chopped plus extra for garnish

Kosher salt to taste 

Fresh ground pepper to taste 

4 medium potatoes, sliced thin, 1/16 inch thick

Preheat oven to 375 degrees.  Spray standard size 6 cup muffin pan with non stick spray. 

In a medium bowl, whisk together butter, oil, cheese, garlic powder, thyme, salt and pepper. Add potato slices and toss to coat evenly. 

Layer the potato slices into stacks in the prepared muffin cups, filling each one to the very top. Bake until the edges and tops are golden brown and the centres are tender, approximately 60 minutes. 

Remove the muffin tin from the oven and allow tomat for 5 minutes. Carefully remove using a small spoon to a serving plate, sprinkle with thyme, Parmesan cheese, salt and pepper and seve immediately. 

Raspberry Jam

Raspberry Jam

1 lb raspberries - about 3 heaping cups 

2/3 cup sugar 

Mix the raspberries and sugar in a medium saucepan. 

Cook the raspberry/sugar mixture over medium low heat, stirring constantly until it reaches a gentle boil.  Continue cooking and stirring for approximately 15 minutes until the raspberries are broken down and the mixture has thickened.

The jam is ready when the mixture is thick enough to leave an open trail behind a spoon. Remove from heat and allow to cool completely before serving. 

As this batch of jam is so small, there is no need to seal the jar, refridgerate and use within 3 weeks. 

Olive Cheese Bread

Olive Cheese Bread 

1 loaf French bread 

15 Queen Pimento stuffed Olives 

10 garlic stuffed olives 

10 kalamata olives 

2 stalks green olives 

1/4 lb butter 

1/2 cup mayonnaise 

3 cups Monterey Jack cheese, shredded 

Preheat oven to 350 degrees. 

Roughly chop olives & slice green onions into thin pieces. 

Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Slice French bread and spread mixture thickly on top. Bake 25 to 30 minutes or until cheese is melted and bubbling. Serve. 

The mixture can be made in advance and refridgerated for up to 2 days.