All you need:1 lb (500 g) ground lamb1 small onion, chopped⅓ cup (75 mL) crumbled feta cheese3 tbsp (45 mL) CLUB HOUSE GREEK ONE STEP SEASONING 2 tbsp (30 mL) water4 pita breads with pocketsAll you do:1. Combine all ingredients except pita. Mix well.2. Shape into 4 patties.3. Grill, broil or pan fry to desired doneness. Serve in pitas with desired toppings.Tips:• Substitute beef, pork, veal or a combination of meats for the lamb.• Let burgers set about 20 minutes before cooking to allow seasoning to absorbmoisture. Makes: 4 servings
All you need:2 tbsp CLUB HOUSE GARLIC PLUS ONE STEP SEASONING 1 pkg (300 g) frozen chopped spinach, squeezed1 pkg (250 g) cream cheese½ can (398 mL) artichoke hearts½ cup each shredded Asiago & Cheddar cheese½ cup chopped green onionsAll you do:In food processor, blend all ingredients together. Place in 9x9 inch (23x23cm) casserole. Bake at 400°F (200°C) for 20 minutes.Makes: 3 cups (750 mL) /25 servings
Ok so these are 'oven fried' that doesn't mean 'diet'… If you want can you can very easily leave out the grated cheese, and cut back on the garlic - but you definitely should use the Panko, as it gives the fantastic crunch to this chicken.Serves 4 to 6¾ cup (175 mL) unsalted butter2-3 garlic cloves, minced1 cup (250 mL) panko1 cup (250 mL) bread crumbs⅔ cup (150 mL) freshly grated Parmigiano-Reggiano2 tsp (10 mL) coarse saltFreshly ground black pepperOne 3½ pound chicken, cut up or 10 pieces thighs &/or legsMethod:Preheat the oven to 350°F (180ºC)Combine the butter and garlic in a small saucepan, and heat just to melt the butter. Remove from heat and allow to coolish while you prep the rest.Grate the cheese, and mix with the panko, bread crumbs, salt, and pepper in a shallow baking pan. Pour the cooled butter into another baking pan. ( any shallow dish that you can roll the chicken around in will work). Dip each chicken piece into the melted garlic butter, then roll in the bread crumb mixture. Turn until coated on all sides.Arrange the chicken in one layer on a baking sheet. Bake until lightly browned and cooked through, 50 to 60 minutes.
Gluten free, full of flavour and easy to make!Ingredients⅔ cup (175g) plain greek yogurt¼ cup (50 mL) 2% milk 1 large egg Pinch of salt1 tsp (5 mL) baking powder1 cup (250 mL) sugar ½ cup (125 mL) unsweetened cocoa powder½ cup (125 mL) rolled oats (Not quick oats)¾ cup (175 mL) peanut butter chunky or smoothMethod: Preheat oven to 350ºF (180ºC) Prep an 8"×8" cake pan with butter and parchment.Place all the ingredients except the peanut butter into a blender or food processor. Blend until smooth and the oats are broken up. You should stop the blender and scrape down the sides once or twice.Pour the batter into the prepared pan. Microwave the peanut butter for 30 seconds or so to loosen it up. Drop spoonfuls of peanut butter onto the batter, and gently swirl with a knife. Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Allow to cool then cut into squares.
Everyone loves chocolate chip cookies - and these ones don't disappoint! Here I substitute some of the butter with cream cheese, making these light and chewy.Makes 12 big cookies.INGREDIENTS:½ cup (125 mL) butter, softened¼ cup (50 mL) cream cheese, softened¾ cup (175 mL) packed brown sugar ¼ cup (50 mL) granulated sugar1 large egg2 tsp (10 mL) pure vanilla extract2½ cups (625 mL) all-purpose flour2 tsp (10 mL) cornstarch1 tsp (5 mL) baking sodapinch salt, optional and to taste1 cup (250 mL) semi-sweet chocolate chips1 cup (250 mL) raisinsMethod:Preheat oven to 350ºF (180ºC)In the bowl of a stand mixer, combine the butter, cream cheese, and sugars; beat on medium-high speed until well-creamed, light and fluffy. Then beat in egg, and vanilla.In another bowl mix the flour, cornstarch, baking soda, and optional salt until just combined. Add the dry ingredients to the stand mixer slowly, in a couple of additions.Fold in the raisins and chocolate chips by hand. Chill in the fridge for a half hour.Using a 2" scoop, form heaping mounds and flatten slightly with your hand before baking. Bake for 8 to 10 minutes, or until edges have set and tops are just beginning to set. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.
The ricotta in this pound cake keeps it super moist - the blueberries make it super delicious.INGREDIENTS:1¾ cups (425 mL) all purpose flour2 tsp (10 mL) baking powder½ tsp (2 mL) salt¾ cup (175 mL) unsalted butter1 cup (250 mL) ricotta cheese1½ cups (375 mL) sugar3 large eggs1 tsp (5 mL) pure vanilla extract1 Tbsp (15 mL) lemon zest1 cup (250 mL) blueberriesMETHOD:Preheat oven to 325°F (160°C). Grease a 9"x5"x3" loaf pan.In a bowl, whisk together the flour, baking powder and salt.Using an electric mixer cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. Cream in the eggs one at a time. Mix in the lemon zest and vanilla extract.Stir in the dry ingredients in 2 additions, until just mixed. Fold in the blueberries.Pour the batter into the prepared loaf pan, smoothing out the top with a spatula. Bake for 65 to 75 minutes, or until a tester comes out clean.Allow to cool for 15 minutes in the pan then gently remove the cake from the pan and let cool completely on a wire rack. Let cool completely before slicing.Yield: Serves 10 to 12.
This is reminiscent of a spicy North African peanut stew - we dial back the chilis a little bit… but feel free to add as much heat as you like!Ingredients1 cup (250mL) chicken stock½ cup (125 mL) peanut butter1 onion, thinly sliced 2 tbsp (30 mL) oil2 tbsp (30 mL) finely chopped ginger½ tsp (2 mL) cayenne pepper1⁄2 tsp black pepper1 tsp (5 mL) ground coriander seed1 tsp (5 mL) ground cumin1-3 scotch bonnet chilis1 bay leaf1 cup (250 mL) chopped tomatoes800g chicken thighs, skinned2 sweet potatoes , cut into chunks 1 red pepper , deseeded and cut into chunkshandful of cilantro, choppedMethod:Heat a large Dutch oven and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, black pepper, coriander, cumin, chillies & bay leaf and cook, stirring, for 2 mins. Stir in the tomatoes, stock, and peanut butter then add in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan. Stir in the sweet potatoes, peppers and cilantro, then cook for 30 mins more. Serve sprinkled with the reserved cilantro, over rice.
These are a strange animal - light fluffy pillows of goodness. A cross between a cookie and a cheesecake.¾ cup (175 mL) unsalted butter, softened3 Oz. (90g) cream cheese⅔ cup (150 mL) sugar1 tsp (5 mL) pure vanilla extract2 cups (500 mL) all-purpose flourGraham Cracker Crumbs, for coatingPreheat oven to 375ºF (190ºC).In a bowl, beat together butter, cream cheese, and sugar. Mix in vanilla extract. Stir in the flour until well combined. Chill for half an hour.Form into 1" balls, and roll in graham cracker crumbs to cover.Place cookie balls onto a baking sheet. You can leave as balls or flatten with a fork if you wish. Bake for 12 to 15 minutes, until the edges are golden and the tops are slightly puffy.
Everyone loves ketchup - and there is none better than the kind you make at home. Here is the basic recipe, and you can dress it up with some hot peppers for extra kick.Ingredients:28 Oz. (796 mL) can of chopped tomatoes3 cloves of garlic sliced1 onion, diced1 Tbsp (15 mL) salt1½ cups (375 mL) water1 cup (250 mL) sugar2 Tbsp (30 mL) fancy molasses1 cup (250 mL) white wine vinegarMethod:In a large saucepan on low heat cook diced onion and sliced garlic for 10 - 15 minutes stirring occasionally making sure that the onion and garlic do not brown.Add all remaining ingredients, turn up the heat and bring the mixture to a boil. Once boiling turn the heat down and let it simmer uncovered on low heat for about 2 hours. Remove from heat and cool.Using a blender or immersion blender, blend the mixture to your desired level of smooth.Hot peppers or hot sauce are a great addition...
This is a lighter take on lasagne where we leave out the pasta and use zucchini instead! Grilling the zucchini on a BBQ gives the best flavour - but a grill pan on the stovetop works great as well.Ingredients: 1 lb (500g) lean ground beef3 cloves garlic½ onionsalt and pepper28 oz (796 mL) can crushed tomatoesfresh basil3 medium zucchini, sliced ⅛" thick425g tub ricotta16 oz. (350g) mozzarella cheese¼ cup (50 mL) Parmigiano Reggiano1 large eggMethod:Preheat oven to 375°F (190ºC).In a medium pan, brown meat and season with salt & pepper. When cooked remove from the pan and reserve. Saute garlic and onions in the same pan about 2 minutes. Return the meat, and add tomatoes. Simmer on low for 30-40 minutes. Meanwhile, slice zucchini lengthwise into ⅛" slices, lightly salt and set aside or 10 minutes. (salting takes out unwanted moisture) After 10 minutes, blot off excess moisture.In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.On a grill pan, grill zucchini on both sides, until cooked, about 1-2 minutes per side. In a 9"x12" casserole spread some sauce on the bottom and layer the zucchini, then the ricotta cheese mixture and basil, then top with the mozzarella. Repeat all the ingredients are used. Top with sauce and mozzarella and cover with foil.Bake 45 minutes covered, then uncovered for 15 minutes more. Let stand about 15 minutes before serving.
Fast and easy recipe for a single serve strawberry ice cream!Makes 1 Pint¾ cup (175 mL) 35% cream (aka: whipping / heavy)1 egg (if raw eggs freak you out - leave it out)1 tsp (5 mL) pure vanilla extract3 Tbsp (45 mL) or so strawberry jamMethod:Blend together all of the ingredients until smooth. Chill the mixture in the refrigerator, then pour mixture into the ice cream freezer and follow manufacturers directions.
This recipe makes a rich but not overly sweet custard vanilla ice cream. You can eat it as is, or use it as a base to add your own flavour combinations.Ingredients:2 cups (500 mL) milk 1 cup (250 mL) 35% cream (AKA: whipping / heavy) ½ cup (125 mL) sugar 3 egg yolks 1 vanilla podMethod:Split the vanilla pod and scrape out the seeds.Heat the milk, cream, sugar, and vanilla pod in a heavy saucepan over medium-low heat to just under a boil. Stir occasionally so it does not scorch.While the milk is heating, separate and whisk the egg yolks in a mixing bowl with the scrapings from the vanilla pod until pale yellow. Slowly pour the heated milk into the yolks, whisking constantly.Chill the mixture thoroughly - overnight is best. Pour mixture into the ice cream freezer and follow manufacturers directions.
This slow braised chicken recipe makes a hearty tasty stew that is made even better with the wine and cream. Easy to make, and it will impress your family and guests.Ingredients2 Tbsp (30 mL) buttersplash of olive oil2 onions, sliced9 oz. (125g) pancetta, sliced into thin strips2 garlic cloves, thinly sliced8 chicken thighs - bone in8 oz (250g) mushrooms, sliced¾ bottle 500ml dry riesling1 cup (250ml) creamsalt & pepper to tasteMethod:Over medium heat melt the butter and oil together in a large pan.Add the onions and bacon and allow to fry until the onions are translucent and the bacon has rendered out it’s fat.Add the garlic and allow to sauté for another 30 seconds before removing the mixture with a slotted spoon from the pan.Season the chicken with salt and pepper and place in the pan.Brown the chicken on all sides, then add the mushrooms and fry for another 5 minutes. Tip the pan up and remove as much fat / oil as possible.Add the onion and bacon mixture back to the pan.Pour in the wine and bring to a boil. Turn down the heat to a simmer and cover; simmering for 25 minutes.Uncover, turn up the heat and add the cream. Allow to cook for another 5 minutes.Serve with rice, pasta, crusty bread and veg.
It's almost like a brownie in a pie shell! This fantastic pie has chocolate, pecans & coconut… perfect for your next casual dinner party or BBQ! Ingredients:4 eggs¼ cup (50 mL) sugar2 Tbsp (30 mL) all purpose flour½ tsp (2 mL) salt1 cup (250 mL) fancy molasses4 ounces (115g) sweet dark chocolate¼ cup (50 ml) butter1 tsp (5 mL) pure vanilla extract1 - 9½" unbaked deep-dish pie crust¾ cup (175 mL) flaked sweetened coconut¾ cup (175 mL) chopped pecans1- 9½"deep dish single pie crustPreheat oven to 350°F.Carefully toast the flaked coconut in a dry fry pan over med- low heat.Over a dbl boiler; melt together the butter and chocolate. Stirring until smooth, set aside to cool while making the next step.Beat eggs, sugar, flour and salt until creamy, then blend in molasses. Slowly whisk in melted chocolate, and vanilla. Pour filling into unbaked pie crust.Sprinkle coconut and pecans over filling.Bake for about 45 minutes or until set. Centre of pie should spring back when lightly tapped. Cool on rack before serving.
Many no-cook ice cream recipes without eggs lack that oh so good creamy mouthfeel - not this one. The Condensed milk fills in and gives this recipe the texture you're looking for!Ingredients:2 cups (500 mL) 35% cream (aka: whipping or heavy)One 300 mL can sweetened condensed milk2 Meyer lemons, zested and juiced (or any lemons you can get)½ tsp (2 mL) vanilla extractPinch of saltMethod:In a bowl, whisk together the cream, and sweetened condensed milk until fully mixed. Add the lemon zest and juice, along with the vanilla extract and a pinch of salt. Whisk to combine, then freeze according to ice cream maker manufacturer’s instructions.Serve immediately as soft serve, or spoon into a container and freeze until hardened.Makes about 1 quart
Peanut butter Ice cream!!! Only thing better is when we happen to 'spill' some chocolate chips in...OK - so this has uncooked egg. If that's a problem for you, leave it out; or find one of our cooked custard recipes. Makes 1 PintIngredients:¾ cup (175 mL) 35% cream (aka: whipping / heavy)1 egg (if raw eggs freak you out - leave it out)1 tsp (5 mL) pure vanilla extract2 Tbsp (30 mL) sugar2 Tbsp (30 mL) or so peanut butterMethod:Blend together all of the ingredients until smooth. Chill the mixture in the refrigerator, then pour mixture into the ice cream freezer and follow manufacturers directions.
A can of store bought Dulce de Leche, and some chocolate chips makes some of the best ice cream you'll ever have!INGREDIENTS1 can (300 mL) Dulce de Leche1¾ cups (425 mL) 35% cream (aka: whipping / heavy)⅓ cup (75 mL) semi-sweet chocolate chipsMethod:Blend together the Dulce de Leche and cream. Chill thoroughly.Pour mixture into the ice cream freezer and follow manufacturers directions.A few minutes before the ice cream is done, add the chocolate chips.Makes 3 cups of 'batter' or about 6 servings.
fall and winter holidays! A very versatile pie that will please everyone.Ingredients:For the Crust:2½ cups (675 mL) all-purpose flour1 tbsp (15 mL) granulated sugar1 tsp (5 g) salt1 cup (250 mL) unsalted butter, Cubed & Frozen½ – ¾ cup (125 – 175 mL) ice waterFor the filling:4 eggs½ cup (125 mL) granulated sugar½ tsp (2 mL) course salt3 cups (750 mL) milk1 tsp (5 mL) pure vanilla extractgratings of nutmeg¾ cup chopped dates.Method:Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.Pre-heat oven to 450ºF (230ºC)Heat milk to just barely a boil. Beat eggs slightly, add sugar and salt. Slowly add hot milk to temper eggs, then add vanilla and nutmeg.Spread dates over unbaked pie shell, and pour custard mixture over dates.Place pie in an oven pre-heated to 450ºF (230ºC), immediately turn down to 325ºF (160ºC).Cook until custard has set, about 60 minutes for 9 1/2” deep dish pie.
Nutella - in ice cream! This is a super simple no-cook recipe that doesn't use eggs, yet doesn't suffer a loss in texture without them.Serves: 1 pintIngredients¼ cup (50 mL) Nutella¼ cup (50 mL) sugar1⅓ cup (325 mL) 35% creamPinch of salt¼ tsp (1 mL) pure vanilla extractMethod:Blend together all of the ingredients until smooth. Chill the mixture in the refrigerator, then pour mixture into the ice cream freezer and follow manufacturers directions.
Everyone loves pie - and cherry is one of the best!For the Crust:2 1/2 cups (300 g) all-purpose flour1 tbsp (12 g) granulated sugar1 tsp (5 g) salt1 cup (227 g) unsalted butter, Cubed & Frozen1/2 – 3/4 cup (125 – 175 mL) ice waterEgg wash: 1 egg, beaten1 tsp (5 mL) sugarFilling:6 cups (1.5 L) pitted cherries1½ cups (375 mL) sugar⅓ cup (75 mL) cornstarch2 Tbsp (30 mL) instant tapioca1 tbsp (15 mL) lemon juice1 tsp (5 mL) vanillaMethod:For the crust:Place the flour, sugar, salt, and frozen cubed butter in a food processor. Pulse the mixture just until the butter & flour look like fine bread crumbs. Turn the processor to on, and slowly drizzle in the ice water until a ball of dough starts to appear in the mixer bowl. Stop the processor - you don't want to overwork the dough.Turn the mix out onto the countertop and form into a ball. Divide the dough in half, and wrap each with plastic wrap. Refrigerate at least one hour before rolling out.Preheat oven to 450°F (230°C).Filling:Place cherries in large bowl. Whisk together sugar, cornstarch, lemon juice and vanilla; pour over cherries and stir to coat.On lightly floured surface, roll out half of the pastry and fit into 10" (23 cm) deep dish pie plate; pour in cherry filling. Roll out top crust and cut into 1" (2.5 cm) wide strips. Weave strips over filling to form lattice top.Trim pastry and brush some egg wash under each strip where it meets bottom pastry edge; press with a fork to seal. Brush lattice with egg and sprinkle pie with sugar.Bake on baking sheet 15 minutes, then reduce temp to 375°F (190°C) and bake for 65 to 70 minutes or until pastry is golden and filling is bubbly and thickened.