Horseradish Cream

Horseradish Cream
Print Recipe
    Servings Prep Time
    1 1/4 cups 20 minutes
    Passive Time
    2+ hours
    Servings Prep Time
    1 1/4 cups 20 minutes
    Passive Time
    2+ hours
    Horseradish Cream
    Print Recipe
      Servings Prep Time
      1 1/4 cups 20 minutes
      Passive Time
      2+ hours
      Servings Prep Time
      1 1/4 cups 20 minutes
      Passive Time
      2+ hours
      Ingredients
      Servings: cups
      Instructions
      1. Whisk together all ingredients in a small bowl. Cover and chill for at least two hours to allow flavours to meld.

      Pecan Crusted Chicken Cutlets

      Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
      Pecan Crusted Chicken Cutlets
      Print Recipe
        Servings Prep Time
        3-4 people 25-30 minutes
        Cook Time
        12-18 minutes
        Servings Prep Time
        3-4 people 25-30 minutes
        Cook Time
        12-18 minutes
        Pecan Crusted Chicken Cutlets served in a shallow bowl on top of rice with Cherry Salsa and green onions.
        Pecan Crusted Chicken Cutlets
        Print Recipe
          Servings Prep Time
          3-4 people 25-30 minutes
          Cook Time
          12-18 minutes
          Servings Prep Time
          3-4 people 25-30 minutes
          Cook Time
          12-18 minutes
          Ingredients
          Servings: people
          Instructions
          1. Cut chicken breasts in half and then cut each half horizontally, giving you 8 pieces. Place each piece between two sheets of parchment or plastic wrap and pound to an approximate 1/4" thickness with the flat side of a meat mallet or rolling pin. Season both sides of each cutlet with salt and pepper.
          2. Using a food processor, grind pecans until fine. Add breadcrumbs, 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper and pulse several times to combine. Pour crumbs into a shallow bowl.
          3. In a separate shallow bowl whisk together eggs, sour cream and milk.
          4. Add 1/3 cup flour to a separate shallow bowl and season with salt and pepper. Arrange bowls for breading starting with the flour, then the egg wash and pecan crumbs last.
          5. Heat one tablespoon of oil and one tablespoon of butter in a large skillet over medium-low heat. Toss 3-4 cutlets into the flour and turn to coat, shaking off the excess flour. Place one cutlet at a time into the egg wash and coat completely. Lay cutlet into pecan crumbs and turn to coat, pressing lightly to adhere the crumbs. Place 3-4 breaded cutlets into the hot pan (don't overcrowd the pan) and cook 3 minutes per side, adjusting your heat if needed. Nuts burn easily, so medium-low heat is recommended.
          6. Remove cooked cutlets to a plate and keep warm in a low oven while cooking remaining cutlets. Wipe out the loose crumbs from the pan with a paper towel after each batch.
          7. Serve cutlets immediately with Cherry Salsa, red pepper jelly or apple fig spread.

          Beef Taco Crostada

          Beef Taco Crostada
          Print Recipe
            Servings Prep Time
            4 people 40-45 minutes
            Cook Time Passive Time
            35 minutes 1 hour
            Servings Prep Time
            4 people 40-45 minutes
            Cook Time Passive Time
            35 minutes 1 hour
            Beef Taco Crostada
            Print Recipe
              Servings Prep Time
              4 people 40-45 minutes
              Cook Time Passive Time
              35 minutes 1 hour
              Servings Prep Time
              4 people 40-45 minutes
              Cook Time Passive Time
              35 minutes 1 hour
              Ingredients
              Pastry
              Taco Meat
              Servings: people
              Instructions
              Pastry
              1. Combine flours and salt in a large bowl. Cut in butter chunks until pea-size or smaller. Drizzle with 4-5 tbsp of cold water and the vinegar tossing with a fork until dough becomes scraggly. Add another tbsp of cold water if necessary. Turn mixture out onto a clean work surface and knead until dough comes together. Form into a flat disk and wrap in plastic wrap. Refrigerate for at least an hour.
              Taco Meat
              1. Heat oil in a large skillet. Add onion and green pepper and sauté over medium heat for 2-3 minutes. Add ground beef and continue to cook until beef is no longer pink and has started to brown, breaking up beef chunks as it cooks. Remove from heat and dab out any excess fat with a paper towel.
              2. Return to medium heat and add spices and water, stirring to combine. Allow mixture to come to a simmer and cook uncovered until most of the moisture has evaporated, about 10 minutes.
              3. Remove from heat and stir in beans and half of the cheese.
              4. Preheat oven to 375°F and line a large baking tray with parchment.
              5. Roll dough into a 14" circle that will be about 1/8" thick. Fold dough in half and move to your prepared baking tray.
              6. Spread beef mixture in the centre of the dough leaving a 1 1/2"-2" boarder of dough. Fold the dough boarder up and over the beef mixture, crimping the dough slightly as you go.
              7. Whisk egg with a tbsp of water and brush onto exposed pastry edge. Bake for about 35 minutes until pastry is golden.
              8. Remove from oven and top centre with remaining cheese. Cut into wedges and serve with desired toppings.
              Recipe Notes

              -The pastry can be made up to a day in advance and kept chilled until ready to use.

              Stroganoff Meatballs

              Stroganoff Meatballs
              Print Recipe
              Servings Prep Time
              6 people 55-60 minutes
              Cook Time
              35 minutes
              Servings Prep Time
              6 people 55-60 minutes
              Cook Time
              35 minutes
              Stroganoff Meatballs
              Print Recipe
              Servings Prep Time
              6 people 55-60 minutes
              Cook Time
              35 minutes
              Servings Prep Time
              6 people 55-60 minutes
              Cook Time
              35 minutes
              Ingredients
              Beef Meatballs
              Stroganoff Sauce
              Servings: people
              Instructions
              Beef Meatballs
              1. Preheat oven to 425°F.
              2. In a large bowl combine all ingredients and mix until incorporated. Roll into 1-ounce meatballs (about 2 tbsp each) and arrange on a large baking tray lined with parchment. Will yield about 38 meatballs.
              3. Bake for 15 minutes and remove from oven. Reduce heat to 350°F.
              Stroganoff Sauce
              1. While meatballs are cooking, heat oil in a large dutch oven. Add sliced mushrooms and sauté until most of the liquid has evaporated and starting to brown.
              2. Add 2 cups water and OXO soup base and heat to a simmer, stirring to dissolve. Whisk together the cornstarch and 1/4 cup cold water. Add to pot, whisking constantly until mixture comes to a boil. Reduce heat and whisk in mushroom soup until smoothed out. Stir in sour cream, Worcestershire sauce, parsley, paprika and pepper.
              3. Add meatballs to the sauce and stir gently to coat with sauce. Cover and bake for 30-35 minutes. Remove from oven and serve immediately over noodles, rice or potatoes.
              Recipe Notes

              -It is a must to use beef soup base (preferably Knorr OXO Beef in a Mug)  I have tried to use regular beef bouillon cubes and powder, however, they do not have the same level of beef flavour and are not recommended for this recipe.

              -Meatballs can be made and cooked up to a day ahead.  Keep covered and chilled until ready to use.  Cook casserole for 40-45 minutes if using cold meatballs.

               

              Creamy Mustard Dill Sauce

              Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
              Creamy Mustard Dill Sauce
              Print Recipe
                Servings Prep Time
                1 cup 10-15 minutes
                Passive Time
                10-15 minutes
                Servings Prep Time
                1 cup 10-15 minutes
                Passive Time
                10-15 minutes
                Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
                Creamy Mustard Dill Sauce
                Print Recipe
                  Servings Prep Time
                  1 cup 10-15 minutes
                  Passive Time
                  10-15 minutes
                  Servings Prep Time
                  1 cup 10-15 minutes
                  Passive Time
                  10-15 minutes
                  Ingredients
                  Servings: cup
                  Instructions
                  1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.