Tag Archives: best of bridge

Burritos

We all have that one night when we are driving our kids here and there and sometimes the best option for dinner is take out.  It doesn’t have to be however, with some good planning and a great recipe.

I have been making this burrito recipe for a while now. The whole family loves it and it’s super filling and makes for great leftovers for lunches. The recipe is from The Best of Bridge.

I have two major reasons for loving this recipe. Firstly, I can make it ahead of time and stick it in the fridge to be cooked later. Secondly, I can change it up by adding ground chicken, ground turkey or ground beef.

I timed myself making this dish, just prep, no cooking time was added. I started frying up my ground chicken at 3:45pm and had the burritos all assembled by 4:08pm. not too bad….just over 20 minutes. I did small things in between as the chicken cooked so it wasn’t all just kitchen time. If you are really in a rush some nights, you could pre-make the meat in the morning and then assemble the tacos just before dinner.

My daughter and I were off for swimming lessons at 4:30pm. My husband came home and put the burritos in the oven. He and my son ate at 6:00pm and then they were both off to my son’s activity. My daughter and I came home just a few minutes later to a nice hot meal ready to go! Easy peasy!

I would suggest adding 10 minutes more of cooking time if the burritos have been cold in the fridge.

burritos

2 Lbs lean ground beef (turkey or chicken)
1 medium onion, chopped
2 Tbsp taco seasoning (1 pkg)
1/4 tsp pepper
1/4 tsp oregano
2 Tbsp chopped fresh parsley (I add only if I have some)
1 cup sour cream (fat-free is fine)
2 Lbs Monterey Jack cheese, grated
1 cup medium taco sauce
10 flour tortilla shells

1. In a large frying pan, brown ground beef and onions.
2. Add taco seasoning, pepper, oregano, parsley and sour cream.
3. Add 1/2 the cheese and 1/2 the taco sauce, mixing well.
4. Place 2 Tbsp (30 ml)or more of beef mixture on each tortilla shell and roll up.
5. Place seam side down in 9×13″ casserole dish.
6. Top with remaining cheese and taco sauce.
7. Bake at 350F (180C) for 15 minutes, or until cheese melts and is heated through.

TIP: If you want to make individual burritos, use all the cheese and taco sauce in the mixture, then wrap each burrito in plastic and freeze.

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Chicken Meatloaf Layered with Monterey Jack Cheese and Roasted Red Pepper

This is not a boring old meatloaf recipe! The flavour combinations in this loaf are so delicious!

I took this recipe from one of my favourite cookbooks “The Best of Rose Reisman” by Rose Reisman.

I love a recipe that I can throw together in the morning to bake later that evening. It can also be made ahead, up to a day in advance.  Reheat in a 300F oven for 15 minutes.

Rose Reisman also states in her cookbook to try mini meatloaves by using either a muffin cup mould or mini loaf pan. Divide mixture into 12 servings.

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1 1/2 lb (750 g) ground chicken
1/2 cup (125 ml) seasoned dry breadcrumbs
1 1/2 tsp (7.5 ml) finely chopped garlic
1 large egg
1/4 cup (60 ml) finely chopped yellow onion
1/4 cup (60 ml) ketchup
1/2 tsp (2.5 ml) dried basil
pinch of salt and pepper
1/3 cup (80 ml) finely diced green onions
2 oz (60 g) roasted red pepper, chopped (about 1/2 red bell pepper, roasted)
1/4 cup (60 ml) diced rehydrated sun-dried tomatoes
1/2 cup (125 ml) shredded Monterey Jack cheese or white aged cheddar (2 1/4 oz/65 g)
2 Tbsp (30 ml) grated Parmesan cheese (1/2 oz/15 g)

1. Preheat oven to 375F (190C). Line the bottom and sides of a 9×5-inch (2 L) loaf pan with foil or parchment paper.
2. In a large bowl, combine the ground chicken, breadcrumbs, garlic, egg, onion, ketchup, dried basil and salt and pepper until well mixed. Pat half the chicken mixture into the prepared loaf pan. Sprinkle with the green onions, red pepper, and sun-dried tomatoes. Mix the Monterey Jack and Parmesan cheese and add all but 2 Tbsp (30 ml) of the cheese mixture to the loaf. Pat the remaining chicken mixture over the filling. Bake for 40 minutes or until the interior temperature reaches 165F (74C). Sprinkle with the remaining cheese and bake for 2 minutes or until the cheese melts. Let stand for 10 minutes, then slice and serve.
MAKES 6 SERVINGS

Nutritional Information per serving:
Calories 280
Carbohydrates 13 g
Fibre 1.8 g
Protein 22 g
Total fat 14.3 g
Saturated fat 4.9 g
Cholesterol 130 mg
Sodium 420 mg

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Lime Grilled Chicken

This chicken is so easy to throw together.  Perfect for the BBQ.  I love this chicken paired with Santa Fe Salad. I found this recipe in The Best of Bridge – The Best of the Best and more.

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1/2 cup fresh lime juice (2 large limes)
1/4 cup vegetable oil
2 Tbsp honey
1 tsp thyme
1 tsp rosemary
1 garlic clove, crushed
2 whole chicken breasts, skinned, boned and halved

In a bowl combine all ingredients, except chicken, whisking until well blended. Marinate chicken breasts in lime mixture 1-2 hours. Broil or grill approximately 4 minutes per side, until chicken is cooked through. Baste during cooking. Serves 4.

Santa Fe Salad

I love this salad!  It was super good paired with Lime Grilled Chicken.  The next day I had leftovers of both.  I just cut the chicken up into the salad….perfect lunch!

I took this recipe from The Best of Bridge – The Best of The Best and more.

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CILANTRO LIME DRESSING
1/4 cup olive oil
juice of 2 limes
1/4 cup chopped cilantro
1 tsp cumin
salt and freshly ground pepper to taste

SALAD
19 oz can black beans (turtle beans), rinsed and drained
1 red bell pepper, diced
12 oz can kernel corn, drained
1/3 cup chopped red onion
1 jalapeno pepper, seeded and minced

In medium bowl, whisk together oil and lime juice. Add cilantro, cumin, salt and pepper and mix well. Stir in salad ingredients and correct seasoning. Serve at room temperature. Serves 6

Corn Fritters

These corn fritters are so good!!  I made them as appetizers served with sweet chili dipping sauce. (See tip below) You can also make them for brunch, just drizzle wiith maple syrup and serve alongside bacon and eggs.  I took this recipe from the Best of Bridge Cookbook “Bravo”.

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1 can (12oz/340 ml) corn kernels, well drained
3 green onions, chopped
1 egg
1/4 cup all-purpose flour
2 Tbsp cornmeal
2 Tbsp chopped fresh cilantro
1 tsp granulated sugar
1/2 tsp hot pepper sauce
1 tsp salt
1/4 tsp freshly ground black pepper
Vegetable oil

1. In a food processor, combine 1/2 cup (125 ml) of the corn, green onions, egg, flour, cornmeal, cilantro, sugar, hot pepper sauce, salt and pepper; pulse a few times to blend. Transfer to a large bowl and stir in the remaining corn. Cover and refrigerate for 20 minutes to allow batter to thicken slightly.

2. In a large skillet, heat 2 Tbsp (25 ml) oil over medium-high heat. Working in batches, drop in batter in 1/4-cup (50 ml) scoops and cook for 3 to 4 minutes per side, pressing down gently with a spatula, until golden brown on both sides and set on the inside. Transfer fritters to a plate lined with paper towels and keep warm. Repeat with the remaining batter, adding and heating oil as needed between batches. MAKES ABOUT 6 LARGE FRITTERS

MAKE AHEAD: Let fritters cool, cover and refrigerate for up to 1 day or layer between waxed paper in an airtight container and freeze for up to 2 weeks. Reheat on baking sheets in a 375F oven for 15 minutes.

TIP: For appetizer-size fritters, drop tablespoonfuls (15 ml) of batter into pan. They will only need about 2 minutes per side to brown.

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Shepherd’s Pie

This recipe comes from The Best of Bridge.  It is a family favorite. I alternate between making garlic mashed potatoes and regular mashed, but the garlic is the most loved.

I like this recipe since I can make it ahead of time. I can make the meat bottom and leave it in the fridge. I then make the potato top when I’m ready to bake it.

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1 1/2 lbs lean ground beef or ground left-over roast
2 garlic cloves
1/4 cup flour
Salt and pepper to taste
1/4 tsp dried thyme
1/4 tsp dried savory
10 oz can beef broth
1/2 can water
2 tsp Worcestershire sauce
1 bay leaf
1/2 cup finely diced carrots
1/2 cup frozen corn

Garlic Mashed Potatoes
2 lbs potatoes (5-6 medium), peeled and cubed
6 garlic cloves, peeled and lightly crushed
3/4 cup buttermilk or 2% milk
Salt and pepper to taste
1 egg, lightly beaten

1. Using a large nonstick frying pan, cook ground beef over medium heat until no longer pink. Break meat up as it cooks. Add onions and garlic; cook until softened. Stir in flour, salt, pepper, thyme and savory. Add broth, water Worcestershire, bay leaf and carrots. Simmer, stirring occasionally, for about 20 minutes, or until quite thick and carrots are tender. Stir in corn. Remove bay leaf. Spread mixture in a deep casserole. Let cool slightly.

To make garlic mashed potatoes:
1. Place potatoes in a saucepan with garlic and cover with water. Add salt, bring to boil and simmer gently until tender. Drain well and mash. Beat in buttermilk, salt and pepper. Reserve 1 Tbsp (15 ml) of beaten egg and add remainder to mixture. Spread potato mixture over meat and brush with reserved egg. Bake at 350F for 40-45 minutes.
Serves 6

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Tex-Mex Fajitas

I love dinners that you and your guests have to build yourself.  It is fun adding your own flavors to your meal.  I made fresh guacamole, and fresh salsa as a condiment.  I marinated both chicken and flank steak for this recipe so my guests had a choice.  I also sauteed onion slices and red pepper strips.

This recipe was taken from The Best of Bridge – The Best of the Best and more.

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2 lbs flank steak (1 lb serves 3 people) or 3 chicken breasts, skinned, boned and halved

Fajita Marinade
1/2 cup vegetable oil
1/3 cup fresh lime juice
1/3 cup red wine vinegar (eliminate for chicken)
1/3 cup chopped onion
1 tsp sugar
1 tsp oregano
Salt and pepper to taste
1/4 tsp cumin
2 garlic cloves, minced
6 large flour tortillas

Toppings
Onion slices, sauteed
Green and red pepper strips, sauteed
Shredded lettuce
Guacamole, sour cream and salsa

1. Combine marinade ingredients in shallow casserole. Score both sides of steak. Add meat. Cover and refrigerate several hours. Remove from marinade and BBQ. Slice in thin strips across the grain. Wrap in warm tortillas with onions and peppers and any or all of the other toppings.
SERVES 6

Asian Sticky Chicken

This recipe is from “Bravo!” by The Best of Bridge.  I used chicken thighs but you could just as easily use chicken breasts that are pounded flat.  I served this dish with rice and stir fried vegetables.

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8 boneless skinless chicken thighs
All-purpose flour
1 Tbsp olive oil or vegetable oil
1/4 cup orange juice
3 Tbsp liquid honey
3 Tbsp hoisin sauce
2 tsp rice or cider vinegar
1 clove garlic, minced
2 tsp minced ginger root
1 tsp cornstarch
1/4 cup toasted sesame seeds
4 green onions, chopped

1. Preheat oven to 375F. Grease an 8-inch (20 cm) square baking dish.
2. Dust chicken with flour. In a skillet, heat oil over medium-high heat. Brown chicken and transfer to baking dish. 3. In a small bowl, whisk together orange juice, honey, hoisin sauce, vinegar, garlic, ginger and cornstarch.
4. Pour over chicken. Bake for 15 minutes. Flip chicken over, sprinkle with sesame seeds and bake for 15 minutes or until juices run clear when chicken is pierced. Serve sprinkled with green onions.
SERVES 4

Garlicky Tortellini, Spinach and Tomato Soup

This soup takes 10 minutes to make.  I make it often as it’s super easy and packed with flavour.  This recipe is taken from The Best of Bridge – The Rest of the Best.



1 Tbsp. butter
6-8 cloves garlic, chopped. (use it all – honest!)
4 cups chicken broth
6 oz. (170 g.) cheese tortellini
14 oz. can diced tomatoes with liquid
or 2 1/2 cups skinned, chopped fresh ripe tomatoes
10 oz. (300 g) bag of spinach, stems removed
8-10 fresh basil leaves, coarsely chopped
parmesan cheese, grated



Instructions:
Melt butter in a large saucepan over medium-high heat. Add garlic and saute about 2 miinutes. Add broth and bring to a boil. Add tortellini and cook halfway (about 5 minutes if frozen, less if using fresh.) Add tomatoes and their liquid; reduce heat to simmer and cook just until pasta is tender. Stir in spinach and basil and cook until wilted, 1-2 minutes. To serve, sprinkle with parmesan cheese. Serves 4.