Creamy Tuscan Chicken Pasta

 Creamy Tuscan Chicken Pasta

2 tbsp olive oil

2 tbsp butter 

2 lb boneless skinless chicken breasts or thighs 

1/2 tsp salt

1/8 tsp pepper 

1 tsp Italian seasoning 

2 garlic cloves, minced

3 cups baby spinach 

8 oz sun-dried tomatoes in oil, drained 

3 cups heavy cream 

1/2. cup Parmesan cheese, grated 

1/2 lb penne pasta 

Season chicken on both sides with salt and pepper. Add oil to a large skillet and heat over medium heat. Add chicken and saute until cooked through to an internal temperature of 180 degrees, turning halfway through. Remove from skillet to a cutting board, allow to cool and then cut into cubes.

In a medium pot, cook pasta according to directions. Drain and set aside. 

Add butter, garlic, sun dried tomatoes and spinach to the skillet and sauté until the spinach is wilted. Add cream and bring to a simmer.  Add salt, pepper, Italian seasoning & Parmesan cheese and stir until well combined. Add cooked pasta & chicken, stir well to coat and heat through. 

Transfer to a platter and serve. 

Brunch Fruit Salad

 Brunch Fruit Salad 

This fruit salad is a fresh addition to breakfast, lunch or even dinner. Light and refreshing, it’s perfect alongside eggs, sausages and other hearty dishes you find on brunch buffets. 

1 20 oz can pineapple chunks 

2 large firm bananas, cut into 1/4” chunks 

1 cup green seedless grapes 

1 15 oz can mandarin orange slices, drained 

1 red apple, sliced 

1/2 cup sugar 

2 tbsp cornstarch 

1 tbsp lemon juice 

Reserved pineapple juice 

Reserved orange juice 

Drain pineapple, reserving juice. Drain orange, reserve juice. Combine the pineapple, bananas, grapes, orange slices and apple in a large bowl and set aside.  

In a small saucepan, combine and cornstarch. Add the reserved pineapple and orange juice & lemon juice. Stir until smooth. Bring to a boil, reduce heat and simmer for 2 minutes. Cool slightly, pour over fruit, mix gently and refrigerate until serving. 

Cherry Flips

 Cherry Flips 

1 cup butter

1/2 cup icing sugar

1 egg

2 cups flour

1/4 tsp salt 

2 tsp almond flavouring 

30 maraschino cherries, drained (reserve juice)

Cream butter and sugar.  Add egg and beat until combined. Blend in flour and salt. Then add flavouring. Pinch off pieces of dough and press flat in your hand. Insert Cherry or half a Cherry and roll dough around it forming a ball. Bake on ungreased baking sheet at 325 degrees for 25 minutes until golden brown. Remove from oven to a cooling rack. 

Combine icing sugar and reserved cherry juice to form a thick mixture. Dip cooled cookies in icing mixture and place on a cooling rack until icing is set.  

Makes 30 full size Cherry flips or 60 small if slicing cherries in half 

Pepper Jelly Cheesecake

 Pepper Jelly Cheesecake

1/4 cup pine nuts, toasted 

8 oz cream cheese 

1 cup hot red pepper jelly

2 garlic cloves, minced 

1/4 cup cilantro 

1 1/4 cup sharp cheddar cheese, shredded 

Whirl cream cheese, 1/2 of the pepper jelly, garlic, cilantro and cheddar cheese in a food processor until blended. Line 7” springform pan with plastic wrap. Add cheese mixture and chill 2 to 24 hours. Unmold and top with remaining pepper jelly and sprinkle with pine nuts. Serve chilled with bread or crackers. 

Battered Mushrooms

 Battered Mushrooms 

1 cup flour

1/4 cup Parmesan Cheese, grated 

1/2 tsp salt

1/2 tsp garlic powder 

1 cup cold water 

2 tbsp cooking oil 

1 egg, slightly beaten 

2 cups fresh mushrooms, sliced into bite sized pieces 

Cooking oil for deep frying 

In a mixing bowl combine the flour, cheese, salt and garlic powder. Stir in the water, oil and egg & beat until smooth. Pat the mushrooms dry. 

Heat oil in a deep pot until 365 degrees. Dip mushrooms in batter and fry a few mushrooms at a time until golden, approximately 3 minutes, turning once. Drain on paper towel, salt lightly and serve. 

Roasted Crispy Pork Belly

 Roasted Crispy Pork Belly

This pork belly is roasted so the fat renders and cooks the pork belly confit style in its own fat,  It’s absolutely juicy and tender with an amazing crispy crackling. 

2 lb pork belly approximately 1.5” thick

1 1/2 tsp olive oil

1 tsp kosher salt 

1/4 tsp pepper 

Place pork belly on a plate skin side up and pat dry with paper towel. Dry pork belly overnight in the fridge uncovered for best results. If you don’t have time pat dry as best you can. 

Preheat oven to 285 degrees. Rub pork belly with olive oil and season on all sides with salt and pepper. Using 2 pieces of foil wrap create an open box the size of your pork belly and place in a baking dish. 

Place in the oven and roast for a total of  2 1/2 hours, removing from oven after 1 1/2 hours to tighten your foil wrap box to ensure the pork fat is as high as possible keeping your pork belly protected to keep the flesh moist. 

Remove from oven and reset oven temperature to 465 degrees. Place the pork belly on a raised rack on a baking sheet and place foil wrap balls under the pork belly to ensure it is even. 

Return to oven and roast an additional 30 minutes turning after 15 minutes until the crackling is deep golden and crispy all over. 

Remove from oven and allow to rest for 10 minutes before serving. 

Italian Sausage Cannelloni

 Italian Sausage Cannelloni

1 tbsp olive oil

1 medium onion, diced 

2 tbsp garlic, minced 

1 lb Italian sausage, casing removed 

1 10 oz package frozen chopped spinach, thawed and squeezed dry

1 15 oz container ricotta cheese

2 cups Parmesan cheese

3 large eggs

Salt & pepper to taste 

1 package oven ready cannelloni noodles 

4 - 5 cups tomato sauce

Fresh basil

In a large skillet heat the olive oil over medium heat.  Add onion and sauté until golden and translucent.  Add garlic and sauté for 1 minute. Add sausage meat and scramble fry for 10-12 minutes until no longer pink. Drain off the excess oil and set aside to cool. 

In a large mixing bowl add spinach, ricotta cheese, eggs, 1 1/2 cups of the Parmesan cheese, cooled sausage mixture, salt and pepper. Mix until well combined. 

Preheat oven to 400 degrees. Pour 2 cups of tomato sauce into a 9 x 13 baking dish. 

Fill cannelloni with sausage/cheese mixture and place side by side in baking dish. Cover with remaining tomato sauce and top with remaining Parmesan cheese.  

Bake covered for 30 minutes. Remove cover and bake an additional 15 minutes. Remove from oven and let stand 10 minutes.  Sprinkle with fresh basil and serve.